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.
Recipe
Serves 4
This meal is around 78% less polluting than the average UK meal.
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Eating this recipe will save around 2.29 KG CO2e per person.
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That’s equivalent to the emissions produced driving 18.96 KM in a modern car.
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.
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