Paracress rice

Directions

1. Wash the paracress thoroughly then take the leaves off the stems. Bring the 750ml salted water to a boil, add the paracress leaves and blanch for 60 seconds.

2. Drain the leaves (reserve the water) then refresh under cold, running, water. Coarsely chop the paracress and set aside. In the meantime, add the groundnut oil to a heavy-based saucepan over medium heat.

3. Add the rice and stir-fry in the oil for a few minutes to coat. When the grains are transparent add 500ml of the reserved paracress blanching liquid.

4. Bring to a boil then reduce to a simmer. Cover the pan and cook for about 25 minutes, or until the rice is tender and dry.

5. Take off the heat and set aside, covered. In the meantime, heat the olive oil in a large frying pan over medium-high heat. Add the garlic and onion and fry for about 6 minutes, or until just turning golden brown.

6. Add the chopped paracress leaves and briefly stir-fry then add the cooked rice, stirring gently to mix all the ingredients together (take care not to break the grains of rice).

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