Name: Silverbeet soup with rice, lemon and smoked trout
Yield: 4 - 6
Ingredients: 150 gm long-grain rice; 1 1/2 tbsp olive oil; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 1 bunch silverbeet, leaves torn, 4 stalks thinly sliced (reserve remaining stalks for another use); 500 ml chicken stock (2 cups); 2 tbsp coarsely chopped dill; Juice of ½-1 lemon, or to taste; Smoked trout, flaked, to serve

Silverbeet soup with rice, lemon and smoked trout

Make the most of spring produce with this quick silverbeet soup with fragrant dill. Add a smoky flavour with flaked smoked trout (though tuna would work too).

Serves 4 - 6

Ingredients

150 gm long-grain rice

1 1/2 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, finely chopped

1 bunch silverbeet, leaves torn, 4 stalks thinly sliced (reserve remaining stalks for another use)

500 ml chicken stock (2 cups)

2 tbsp coarsely chopped dill

Juice of ½-1 lemon, or to taste

Smoked trout, flaked, to serve

Method

Main

1.Cook rice in a large saucepan of boiling water over high heat until tender (12-15 minutes), then drain.

2.Meanwhile, heat oil in a saucepan over medium heat, add onion, garlic and silverbeet stalks and sauté until stalks are tender (10-14 minutes). Add stock, silverbeet leaves and 500ml water, cover and simmer, stirring occasionally, until silverbeet is tender (4-5 minutes). Stir in rice, dill and lemon juice, season to taste and serve topped with flaked smoked trout.

Styling by Lisa Featherby

Profile Claire Delmar