RECIPES

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.

Ingredients

Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Name Amount KG CO2e
Onion 1 Medium 0.075
Carrot 1 Medium 0.06
Celery 2 Sticks 0.075
Garlic 3 Cloves 0.099
Wild Rice 150g 0.573
Winter/Spring Greens 250g 0.125
Borlotti Beans 100g Dry (soaked and pre-cooked) or 1 400g tin 0.33
Chickpeas 100g Dry (soaked and pre-cooked) or 1 400g tin 0.33
Chili Flakes 1 Tablespoon 0.02
Cumin Seeds 1 Tablespoon 0.02
Olive Oil 4 Tablespoons 0.2808
Vegetable Stock 1 Litre 0.582

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 18.96km in a modern car.

Method

  • 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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