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Tuesday, October 28, 2014


Silver beet or swiss chard as it is also called, is all around at the moment and is selling at an uber cheap price. Silver beet has an earthy flavour and is a great source of fibre, folate and vitamins A and C. This vegetable tastes delicious with garlic, herbs, chilli and/or lemon. This is my go-to dish whenever I want to make a no-fuss dinner for myself and Chris. Chris added a splash of soy sauce to his dish (what is it with men and adding sauce to things?) however I think it is delicious with just the garlic, chilli flakes, spring onions and pepper. Just a quick note; the amount of rice per serving is meant to be small, so don't worry if it looks tiny, as the silver beet & pork will fill you up. 

  • 1 cup brown rice 
  • 1 tablespoon rice bran oil
  • 2 garlic cloves, finely chopped
  • 500g extra lean or organic pork mince 
  • 1 bunch of silver beet, white stalks removed, leaves washed & shredded 
  • Optional- 1 spring onion, roughly chopped & a sprinkle of chilli flakes


1. Place the rice and 2 cups of water in a small to medium saucepan and bring to the boil over high heat. Once boiled, reduce to a simmer and cook for 20 minutes or until all the water is absorbed and the rice is tender. 

2. Meanwhile, heat the oil in a large, deep frying pan over medium heat. Add the garlic and stir well for 1 minute, then add the pork mince. Cook the pork mince for 5 minutes or until it is just cooked, breaking up all the lumps. 

3. Add the shredded silver beet to the pork and cover with a lid. Leave the silver beet for 2-3 minutes or until it has just wilted, then remove the lid and stir well to combine. Sprinkle with a generous dash of ground black pepper. 

Divide the rice into 4 servings, then add the silver beet & pork and  sprinkle spring onions and chilli flakes on top, if desired. 

Serves /
Total Preparation time / 10 minutes 
Total Cooking time / 30-35 minutes 

x Emily 

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