Silverbeet soup with rice, lemon and smoked troutAustralian Foods 

Silverbeet soup with rice, lemon and smoked trout

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Silverbeet soup with rice, lemon and smoked trout

Silverbeet soup with rice, lemon and smoked trout
Silverbeet soup with rice, lemon and smoked trout

Silverbeet soup with rice, lemon and smoked trout

Ingredients

Serves 4

– 150 gm long-grain rice.

– 11/2 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.

Instructions

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

Step 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 servetopped with flaked smoked trout

 

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