Tropical fruits in lemongrass syrup
Lemongrass adds an intriguing citrus taste and fragrance to the syrup for this exotic fruit salad
Smoky butter beans & greens
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g brown rice
- 3 tbsp extra virgin rapeseed or olive oil
- 200g spring greens or chard(trimmed weight), washed and roughly chopped
- 3 garlic clovesfinely sliced
- 400g can butter beansrinsed and drained
- ½ tsp cumin seed
- 1 tsp smoked paprika
- natural yogurtto serve (optional)
Nutrition: per serving
- kcal321
- fat11g
- saturates1g
- carbs51g
- sugars3g
- fibre5g
- protein9g
- salt0.67glow
Method
step 1
Rinse the rice in cold running water until it runs clear. Bring a large pan of water to the boil, cook the rice for 20-25 mins, then drain.
step 2
Place a wide, lidded pan over a medium heat with 2 tbsp oil. Add the greens, salt and pepper and cook, with the lid on, stirring frequently, until the greens are lightly steamed and wilted, about 4-5 mins. Add the garlic and cook until fragrant, then add the butter beans and cook, stirring, until heated through. Add the remaining oil, then the cumin seeds and smoked paprika. Stir until evenly combined and serve over the cooked rice with a dollop of yogurt, if you like.
