Moroccan Silverbeet Rice

This Moroccan Silverbeet Rice by @cheftomwalton is a delicious one pot wonder that is perfect on its own or served with fish, roast veggies or grilled meats.

Use ½ bunch silverbeet, finely slicing the stalks to give you two cups and roughly chop all the leaves. In a large pan over a medium high heat, sweat one sliced brown onion, two cloves crushed garlic, the silverbeet stalks and a good pinch of salt in ¼ cup olive oil for a few minutes, then add 2 tbsp ras el hanout or Moroccan spice mix and 2 tbsp tomato paste and cook for another minute.⁣
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Add the silverbeet leaves, stir through then cover with a lid and cook until the leaves have wilted, about 2 minutes. Add 2 cups of basmati rice, stir through then add 500ml GOOD BONES Chicken Broth, 500ml water and season well with salt & pepper. Bring to the boil then cover and simmer for 15 minutes. Turn the heat, off, let sit for 5-10 minutes then serve with some sliced shallots, coriander and yoghurt if desired 👌