Silverbeet pilaf

Silverbeet pilaf

(Piláfi seskoulo)

By
From
Lyndey and Blair's Taste of Greece
Makes
4
Photographer
Chris Chen

I was surprised to find how popular rice is in Greece. Pilaf or pilafiis quite richly flavoured and I find myself going back for just one more spoonful!

Ingredients

Quantity Ingredient
6 silverbeet leaves
1/4 cup extra-virgin olive oil
20g butter
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 1/2 cups white long-grain rice
2 teaspoons sea salt flakes
1 lemon, grated zest and juiced
430ml water
1 cup dill, chopped
2 green onions, finely chopped

Method

  1. Trim the silverbeet leaves of their tough white stalks, leaving a little on near the leaf. Wash the leaves, then stack and roll them. Once they are rolled, use a knife to shred the silverbeet.
  2. Place the oil and butter in a deep frying pan (one with a lid) and heat the mixture over a medium heat until the butter has melted and is starting to colour. Add the onion and garlic and cook, stirring, for 1–2 minutes, or until the onion is soft. Add the rice, stir to coat the grains, then add the salt, zest, juice and water and stir to mix. Bring to the boil and cook until the water has evaporated and tunnels begin to form in the rice. Place the silverbeet evenly over the rice and cover the frying pan with the lid. Reduce the heat to low, cook for 10 minutes, and then turn off the heat. Stand for 5 minutes.
  3. To serve, gently stir the rice to distribute the silverbeet. Sprinkle with the dill and green onions.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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