250g long-grain rice
1tbsp olive oil
1 large onion, finely chopped 200g greens, sliced (any green leafy veg works well)
300-350g leftover baked beetroot with soured cream and herbs, roughly chopped (see recipe, below)
100-200g leftover chicken smoked fish, goat’s cheese or lamb (optional) handful of flat-leaf parsley, chopped lemon juice, to taste
Cook the rice in boiling salted water for 15 minutes until tender.
Meanwhile, heat the oil in a pan and fry the onion for 10 minutes until soft and lightly golden. Drain the rice then add to the pan and toss through the fried onion.
Blanch the greens briefly in boiling water, drain then add to the rice with the beetroot and any other bits you have. Season with salt and black pepper and add the parsley and lemon juice to taste. Serve immediately.
Baked beetroot with soured cream and herbs SERVES 4-6
1kg small or medium beetroot, scrubbed and cut into wedges 2tbsp olive oil
1tsp cumin seeds
100ml soured cream handful of dill, chopped handful of flat-leaf parsley chopped
50g toasted walnuts, chopped
Preheat the oven to 200C/400F/ Gas 6. Tumble the beetroot into a roasting tin and toss with the olive oil and cumin seeds. Season and roast for 40 minutes until tender.
Stir through the soured cream with a splash of warm water, add the herbs and spoon into a dish.
Toast the walnuts in a dry frying pan or place in the oven for 4 minutes at 160C/325F/Gas 3 until golden. Sprinkle over the baked beetroot and serve.