Chard rice with cashews and currants

main dish vegetable dishes
Total: 40 min. | Active: 40 min.
vegetarian, gluten-free

From an optical point of view this is definitely not one of those bright, cheery dishes, but the fresh, crisp chard is juicy, the currants fruity and sweet and the cashews round the whole thing off. A wonderful everyday dish – and if you use yoghurt made from soya or coconut for the yoghurt sauce, then there are no animal products at all, so it's completely vegan. From an optical point of view this is definitely not one of those bright, cheery dishes, but the fresh, crisp chard is juicy, the currants fruity and sweet and the cashews round the whole thing off. A wonderful everyday dish. and if you use yoghurt made from soya or coconut for the yoghurt sauce, then there are no animal products at all, so it's completely vegan.

Nadja - LouMalou

Ingredients

for 4 person

Rice and vegetables
250 g basmati rice
5 dl water
2 handful cashew nuts
½ tbsp olive oil
1  leek, cut into thin rings
2  garlic cloves
300 g Swiss chard, sliced
4 tbsp currants
  salt, to taste
  Za'atar (spice mix), to taste
Yoghurt sauce
150 g plain greek yoghurt, plain
1  organic lemon, use all grated zest and half of juice
a little  olive oil
  salt and pepper to taste

How it's done

Rice and vegetables

Place the rice into a fine-mesh sieve and rinse until the water runs clear. Boil the water, add the rice, cover the pan, switch off the heat and allow the rice to absorb the water for around 10 minutes. Roast the cashews nuts without oil until golden brown, then put aside. Heat oil in a high-sided non-stick pan, add the leek, press and add the garlic, mix and stir fry for a short time. Add the chard and steam until tender. Mix in the currants (add water if necessary) and season to taste.

Yoghurt sauce

Mix the lemon zest, juice and oil together and season to taste.

Place the rice and vegetables onto plates and serve with the yoghurt sauce.

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