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.


Serves 4
Cook Time 40 minutes
Total Time 40 minutes

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?


  • 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


  • 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.
5 from 1 vote

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