Bacon, Brussels sprouts and chilli broth
This bacon, Brussels sprouts and chilli broth is a great, healthy way to warm up winter and use up any leftovers you might have. Even sprout-haters will love it
Spanakopita-inspired brothy rice
Serves 4
Easy
Prep:
Cook:
For added protein and a boost of collagen, swap the vegetable stock for chicken broth and mix in some cooked shredded chicken
Skip to ingredients
- bunch of spring onionsgreens and whites separated
- 1 tbsp olive oil
- 1 garlic clovegrated
- 200g brown basmati ricerinsed
- 1.25 litres good-quality vegetable stock
- 150g peasdefrosted if using frozen, podded if using fresh
- 150g baby spinach
- 10g dillfinely chopped
- 15g parsleyfinely chopped
- ½ lemonjuiced
- 100g feta
- 2 tbsp toasted sesame seeds
- 4 tbsp extra-virgin olive oil
TO SERVE
- crusty bread (optional)
Nutrition: per serving
- kcal467
- fat24g
- saturates6g
- carbs45g
- sugars6g
- fibre7g
- protein14g
- salt1.5g
Method
step 1
Slice the white parts of the spring onions into ½cm rounds. Thinly slice the green parts into long strips and put in a bowl of iced water.
step 2
Heat the oil in a large pan over a medium heat and cook the spring onion whites for a couple of minutes, then add the garlic and stir to combine.
step 3
Add the rice, mix for 1 min, then add the stock and bring to a boil. Cover with a lid, reduce to a simmer and cook for 20-25 mins until the rice is cooked.
step 4
Remove the lid, turn off the heat and stir in the peas, spinach, herbs and lemon juice. Stir until the spinach has wilted.
step 5
Divide between bowls then scatter over the feta, sesame seeds and extra-virgin olive oil. Drain the sliced spring onion tops and use to garnish. Serve with crusty bread, if you like.
