Chilli Chard Rice with Buttered Cashews Recipe | Abel & Cole

Chilli Chard Rice with Buttered Cashews

Cooking time
Serves4 people
Vegetarians

This dish is also delicious with brown basmati rice but if you want to get it on the table fast, go with white rice. It makes a super vegetarian main.

62 ratings

Ingredients

  • 1 mug white basmati rice
  • Olive oil
  • Sea salt
  • 1 onion, thinly sliced
  • 4-6 large handfuls of spinach or chard
  • 3 fat garlic cloves, finely chopped
  • 1 small red chilli, finely chopped (to taste – remove seeds for less heat)
  • 1 lemon
  • Freshly ground pepper
  • 2 tbsp butter
  • 2 large handfuls of cashew nuts
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Method

1. Lightly toast your rice in a large lidded pan, just till fragrant. Add a pinch of salt and a glug of olive oil. Stir through.
2. Pour 2 mugs of water over the toasty rice. Let it sizzle up. Pop a lid on. Turn the heat down. Let it cook for 10 mins.
3. While it cooks, sizzle your onion in a separate frying pan, with a little olive oil and a pinch of salt.
4. Once the onions are melting tender, add the garlic and chilli. Let it soften. Fold in the chard or spinach. Add a good squeeze of lemon. Season well.
5. Let the rice steam for 5 mins once the 10 min cooking time is up. Once it’s fluffy and all the water’s gone, tumble into a dish. Pile the chard or spinach on top. Gently fold through.
6. Wipe one of your pans clean. Melt the butter till it starts to froth up. Add the cashews and a pinch of salt. Toast over lowish heat till golden. Scatter over the rice mix. Drizzle any excess butter over the top.
7. Finish with grated lemon zest and a bit of extra chilli, if you like.
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