Ingredients

• 1 teaspoonbutter
• 1 clovegarlic
• 2 tablespoonsolive oil
• 1brown onion, finely chopped
• 2 teaspoonsground turmeric
• 1lemon juiced and zested
• 1 teaspooncinnamon
• 1 1/2 cupslong-grain rice, well rinsed
• 4 cupschicken stock
• 4silverbeet leaves, sliced
• 1zucchini, chopped into 1cm cubes
• Salt and pepper

Method

• Chop zucchini into 1cm cubes and finely chop garlic.
• Wash and finely chop silverbeet.
• Heat oil and butter in a large deep frying pan over medium-high heat until sizzling. Add onion and garlic and cook for 3 minutes or until tender.
• Add rice and stir to coat in butter mixture.
• Add spices and stir.
• Add stock to pan and bring to the boil. Cover and reduce heat to low. Cook for 15 minutes.
• Taste rice to check if it is cooked. It should be soft but have a little resistance to it.
• Add zucchini and silverbeet to pan and cook for 10 minutes or until rice is tender and stock has been absorbed.
• Add lemon juice and zest.
• Season with salt and pepper. Serve.