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Silverbeet soup with rice, lemon and smoked trout

You'll need

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 (2 cups) chicken stock 2 tbsp coarsely chopped dill Juice of ½-1 lemon, or to taste Smoked trout, flaked, to serve


  • 01
  • Cook rice in a large saucepan of boiling water over high heat until tender (12-15 minutes), then drain.
  • 02
  • 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.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Sep 2016

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