2 servings
- 80 g (2.8 oz) basmati rice
- 5 leaves Swiss chard, rinsed and cut into little stripes
- 1 cup coconut milk
- Pumpkin seeds
- Fenugreek
- Ginger
- ½ a garlic clove
- Extra-virgin olive oil
- Sea salt
Cook the rice in boiling, salted water. When there are 5 minutes left in the rice cooking time, add the leaves of Swiss chard.
Sauté half a garlic clove in a frying pan with some oil. Add all the spices in the desiderate quantity and the coconut oil. Let it flavour.
Add the rice and the Swiss chard to the sauce and cook over high heat. Let all the liquid in excess evaporate.
Sprinkle with pumpkin seeds before serving.
When I go on vacation in a foreign country, I am used to buying spices and food I can’t find at home. This time, during a trip to London, I bought some interesting organic spices like fenugreek (which was missing in my “Samosa sui generis” recipe), dill and dried coriander. I also bought up a lot of seeds, which, by some strange chance of the European economy, are cheaper in London than in Italy…
This is the first of three recipe made with coconut milk. Be careful: you can keep the coconut milk in the fridge for some days once it is open, but remove it from the tin and pour it into a closed jar. Anyway, when using coconut milk, mind your weight!
