olive oil Archives

Gnocchi recipes

Seared calf’s liver with home-made gnocchi, burnt sage butter and braised red onion

15 minutes

Organic swiss chard, chickpea and feta pilau

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

1 organic onion, chopped
2 T organic butter
1 clove organic garlic, crushed
300 g organic Swiss chard, shredded
sea salt and freshly gound black pepper
300 g organic basmati rice
3 cups organic vegetable stock
1 x 400 g can chickpeas, rinsed and drained
100 g organic plain feta, drained
1 T olive oil
2 T organic almonds, roasted

Method

In a saucepan, gently soften the onion in the melted butter. Stir in the garlic and chard. Cover and leave for 5 minutes until the chard has wilted. Season lightly.
Stir in the rice, then pour in the stock and bring to a boil. Add the chickpeas and cover tightly. Reduce the heat, and simmer for 15 minutes, or until the rice is tender. Add the crumbled feta and cover again, then turn off the heat and leave for 5 minutes to steam the rice and melt the feta.
Drizzle with the olive oil and a grinding of black pepper. Sprinkle with the almonds and serve immediately.
Per serving: 2333.9 kJ, 14.9 g protein, 21 g fat, 72.5 g carbs

TASTE’s take:
Lots of texture and contrasting flavours add up to an interesting, tasty dish. Substantial enough to stand on its own, it also makes a great side to roast free-range lamb or grilled free-range chicken.

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Organic swiss chard, chickpea and feta pilau

Organic swiss chard, chickpea and feta pilau

Ingredients

Method