Vibrant garlicky green rice, juicy balsamic tomatoes and flaked salmon from leftover Everything Salmon & Green Pesto Chickpeas batch. It’s nutritious, speedy and most importantly delicious.
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Serves
2
Jasmine Rice
Water
Spinach
Garlic
Salted Butter
Tomato
Balsamic Vinegar
Olive Oil
Salt
Black Pepper
Serves
2
Jasmine Rice
Water
Spinach
Garlic
Salted Butter
Tomato
Balsamic Vinegar
Olive Oil
Salt
Black Pepper
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Step 1.
Before you begin, make the Everything Salmon & Green Pesto Chickpeas batch recipe.
Step 2.
Wash the rice two or three times until the water runs clear, then drain well.
Step 3.
Add the spinach, water, garlic and butter to a blender and blitz until smooth.
Step 4.
Tip the rice into a medium-sized saucepan and pour over the green mixture. Bring to the boil, then cover with a lid and turn the heat down as low as it goes. Cook for 12 mins.
Step 5.
Turn off the heat and leave to stand, covered for 10 mins. Remove the lid and fluff up the rice with a fork, some of the spinach may sit on top, so just stir it back through. Cover again and leave for another 5 mins. Season to taste with salt and black pepper.
Step 6.
Meanwhile, pour the balsamic vinegar into a bowl and slowly whisk in the olive oil to make a dressing. Season with salt and pepper. Chop the tomatoes into 2cm chunks, then toss them through the dressing along with the pesto chickpeas.
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