RICE, BROCCOLI, PAK CHOI

The calmness of rice. The vibrancy of greens. • There is an almost endless list of greens you could use in place of the broccoli, such as shredded Brussels sprouts, cavolo nero, Savoy cabbage or kale. • This is a useful way to use leftover steamed rice. Heat the rice gently and thoroughly in a wide frying pan.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the basmati in a mixing bowl, cover with warm water and run your fingers through it, until the water becomes cloudy. Repeat twice, by which time the water should be almost clear. Put the rice into a small lidded saucepan, pour in enough water to cover it by 3cm, then add the cloves, bay, green cardamoms lightly cracked, the whole peppercorns and a half teaspoon of salt.

Step 2

Bring to the boil, then cover tightly with a lid and lower the heat so the steam barely lifts the lid. Leave to cook for ten minutes, then take off the heat and set aside without removing the lid.

Step 3

Finely shred the pak choi and the spring onions. Cut the broccoli into small pieces. Warm the oil in a shallow pan that doesn’t stick and add the pak choi, spring onions and the Tenderstem, frying till bright green and tender. Stir in the five-spice powder, nigella and the sesame oil then fluff the rice up with a fork and fold into the greens.

Step 4

Spoon the rice and greens onto plates or dishes, then trickle with a little soy sauce.