5 oz (150 g) Swiss chard
5 oz (150 g) Savoy cabbage leaves
generous 2 pints (1.2 litres) chicken stock
1 small onion 1 small bunch parsley
1 small bunch fresh basil or small pinch dried
2 tbsp extra-virgin olive oil
4 oz (125 g) long-grain rice
scant 1 oz (20 g) unsalted butter
4 - 5 tbsp finely grated hard cheese
salt and peppe
5 oz (150 g) Savoy cabbage leaves
generous 2 pints (1.2 litres) chicken stock
1 small onion 1 small bunch parsley
1 small bunch fresh basil or small pinch dried
2 tbsp extra-virgin olive oil
4 oz (125 g) long-grain rice
scant 1 oz (20 g) unsalted butter
4 - 5 tbsp finely grated hard cheese
salt and peppe
method
1. Heat the chicken stock slowly in a large saucepan to just below boiling point.
2. Wash the Swiss chard well once you have removed the stalks.
3. Wash the cabbage leaves, removing the large, hard ribs, and check their weight after you have prepared them. Shred the leaves into a chiffonade.
4. Peel the onion and chop very finely and do likewise with the washed and dried parsley and basil.
5. Fry the onion gently in the olive oil in a large saucepan until tender and pale golden brown.
6. Add the shredded leaves, turn up the heat to fairly high and cook, stirring with a wooden spoon, for 2 minutes.
7. Add 4 fl oz (120 ml) of the hot stock, cover and simmer gently for 5 minutes.
8. Add the rest of the hot stock, bring to the boil and sprinkle in the rice. Stir, then leave to boil gently for about 10 - 15 minutes.
9. When the rice is just tender, remove from the heat, stir in the parsley, basil, butter and cheese. Season to taste and serve.
2. Wash the Swiss chard well once you have removed the stalks.
3. Wash the cabbage leaves, removing the large, hard ribs, and check their weight after you have prepared them. Shred the leaves into a chiffonade.
4. Peel the onion and chop very finely and do likewise with the washed and dried parsley and basil.
5. Fry the onion gently in the olive oil in a large saucepan until tender and pale golden brown.
6. Add the shredded leaves, turn up the heat to fairly high and cook, stirring with a wooden spoon, for 2 minutes.
7. Add 4 fl oz (120 ml) of the hot stock, cover and simmer gently for 5 minutes.
8. Add the rest of the hot stock, bring to the boil and sprinkle in the rice. Stir, then leave to boil gently for about 10 - 15 minutes.
9. When the rice is just tender, remove from the heat, stir in the parsley, basil, butter and cheese. Season to taste and serve.
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