This reassuringly simple dish is packed full of wholesome, smoky flavours
Prep:10 mins
Serves 4
200g brown rice3 tbsp extra virgin rapeseed or olive oil200g spring greens or chard (trimmed weight), washed and roughly chopped3 garlic cloves, finely sliced400g can butter beans, rinsed and drained½ tsp cumin seed1 tsp smoked paprikanatural yogurt, to serve (optional)
STEP 1Rinse the rice in cold running water until it runs clear. Bring a large pan of water to the boil, cook the rice for 20-25 mins, then drain.STEP 2Place a wide, lidded pan over a medium heat with 2 tbsp oil. Add the greens, salt and pepper and cook, with the lid on, stirring frequently, until the greens are lightly steamed and wilted, about 4-5 mins. Add the garlic and cook until fragrant, then add the butter beans and cook, stirring, until heated through. Add the remaining oil, then the cumin seeds and smoked paprika. Stir until evenly combined and serve over the cooked rice with a dollop of yogurt, if you like.
