Monday, 20 January 2020

Short Grain Brown Rice with Carrot Leaves

Brown shortgrain rice with carrot leaves, broad beans and gochugaru - Korean chilli

I‘ve been getting beautiful bunches of carrots lately, with the greenest of leaves. There are lots of things you can do with carrot tops, not only to avoid food waste but also to increase the nutritional value of your meals. Creating a habit of adding new foodstuffs to your diet is very important to maintain a healthy gut.
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Carrot leaves are rich in dietary fibre and are great source of iron, magnesium, zinc and vitamin C.


I like to pick the leaves to add to my rice, salads, juices, make a pesto and so on. The stalks I use to add to other food scraps to make a homemade vegetable stock, along with the emptied pods and skins of broad beans, which are also in season. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
If you haven’t given your carrot leaves a go, do try them, don’t waste them.


This is how I made my rice: 


I heated some extra-virgin olive oil in a pan on medium heat. Added chopped onions and let them cook until they were translucent (about 5-10 min). ⠀⠀⠀⠀⠀⠀⠀⠀⠀
In the meantime, I brought a small pan of water to the boil and added some podded beans. I cooked them for 3 mins, then drained. I placed them into a bowl with very cold water and left them to cool.


Returning to the the other pan, I tossed the carrot leaves into it and sautéed them with the onions until the leaves were wilted. I added the rice, mixed it well, seasoned and added stock (you can add water instead). I let it cook until the rice had a nice bite.
Before serving the rice, I folded in the cooked broad beans and sprinkled some gochugaru on top. Voilá!


I like adding some grated carrots too, but I had other plans for them this time.

See you soon!
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