200 g (7oz/1 cup) basmati rice
1 pinch fine sea salt
3 tablespoons olive oil
1 teaspoon mustard seeds
100 g (3 ½ oz)raw cashew nuts
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 red chilli, seeded and finely chopped,
Plus extra to serve (optional)
Swiss or rainbow chard, or spinach shredded finely grated zest of 1 lemon
Sea salt flakes
Fresh ground black pepper
Lightly toast the rice in a dry lidded pan until the aromatic, stir in the salt, 1 tablespoon of the olive oil and 500 ml(17 fl oz/2 cups) water. Bring to the boil, cover and reduce the heat to low, very gently cook for 15 minutes, then remove from the heat and set aside for 5 minuets with the lid on.
Meanwhile, heat the remaining oil in a frying pan and fry the mustard seeds for 30 seconds. Add the cashew nuts and stir-fry for 30 seconds more. Add the onions and cook over a medium heat, stirring constantly, until golden and caramelised, about 10 minutes. Add the garlic and chilli and cook for 3 minuets more. Finally, add the silverbeet and cook until wilted.
Fluff the rice with a fork and tip into a shallow serving dish. Gently fork through the onion, silverbeet and most of the lemon zest. Taste for seasoning and add more salt and pepper if needed. Sprinkle with the remaining lemon zest and chilli (if using). Serve hot.
Due to nuts allergies, I replaced cashew with chickpea.