Spicy Wild Rice and Greens Stew
This is a hearty and filling stew that warms on even the coldest of nights. It’s also incredibly versatile – feel free to swap out the borlotti beans and chickpeas for any other pulses you wish. If you are in a rush you can substitute the dry pulses for 2 400g tins.
When to eat
We recommend eating this dish from October to March. You’ll get the best of the British winter greens then.
Spicy Wild Rice and Greens Stew
This is a hearty and filling stew that warms on even the coldest of nights. It's also incredibly versatile – feel free to swap out the borlotti beans and chickpeas for any other pulses you wish. If you are in a rush you can substitute the dry pulses for 2 400g tins.
This meal is around 78% less polluting than the average UK meal.
Eating this recipe will save around 2.29 KG CO2e per person.
That’s equivalent to the emissions produced driving 18.96 KM in a modern car.
How do I calculate this?Ingredients
- 1 Medium Onion
- 1 Medium Carrot
- 2 Sticks Celery
- 3 Cloves Garlic
- 150 g Wild Rice
- 250 g Winter/Spring Greens
- 1 (400g) Can Borlotti Beans
- 1 (400g) Can Chickpeas
- 1 Tablespoon Chili Flakes
- 1 Tablespoon Cumin Seeds
- 4 Tablespoons Olive Oil
- 1 Litre Vegetable Stock
Instructions
- Heat the olive oil in a heavy pan over a low heat. Add the chilli flakes and cook until the red colour permeates the oil. Dice the onion, carrot and celery. You want pieces around half a centimetre in size. Then fry the vegetables in the chilli oil for around 5 minutes or until soft.
- Mash the garlic into a paste and add to the pan. Stir well to incorporate the garlic evenly. Then cook for a further minute or so.
- Slice the winter greens into thin ribbons. Then Add to the pan and cook until wilted. Add the rice and cook for a further minute – stirring well.
- Add the cooked pulses, stock and cumin the pan. Increase the heat and bring to a simmer. Cover and cook for around 30 minutes or until the rice has grown plump and soft.
- Serve immediately.