Spicy Wild Rice and Greens Stew

Serves: 4
Takes: 40 mins

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.


Name Amount
Onion 1 Medium
Carrot 1 Medium
Celery 2 Sticks
Garlic 3 Cloves
Wild Rice 150g
Winter/Spring Greens 250g
Borlotti Beans 100g Dry (soaked and pre-cooked) or 1 400g tin
Chickpeas 100g Dry (soaked and pre-cooked) or 1 400g tin
Chili Flakes 1 Tablespoon
Cumin Seeds 1 Tablespoon
Olive Oil 4 Tablespoons
Vegetable Stock 1 Litre

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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately.

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