150 gmlong-grain rice1 1/2 tbspolive oil1onion, finely chopped3garlic cloves, finely chopped1bunch silverbeet, leaves torn, 4 stalks thinly sliced (reserve remaining stalks for another use)500 ml (2 cups)chicken stock2 tbspcoarsely chopped dillJuice of ½-1 lemon, or to tasteSmoked trout, flaked, to serve
Cook rice in a large saucepan of boiling water over high heat until tender (12-15 minutes),
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.