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Chard rice with cashews and currants
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 412
  • Fat about 11g
  • Carbohydrates about 64g
  • Protein about 12g
This is needed
This is needed for 4 people
Rice and vegetables
  • 250 g basmati rice
  • 5 dl water
  • 2 garlic clove
  • 2 handsful cashew nuts
  • 1 leek, cut into thin rings
  • 300 g Swiss chard, sliced
  • 4 tbsp currants
  • 0.5 tbsp olive oil
  • salt, to taste
  • Za'atar (spice mix), to taste
Yoghurt sauce
  • 150 g plain greek yoghurt, plain
  • 1 organic lemon, use all grated zest and half of juice
  • salt and pepper to taste
  • a little olive oil
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And that's how it's done
And that's how it's done
Rice and vegetables
Place the rice into a fine-mesh sieve and rinse until the water runs clear. Boil the water, add the rice, cover the pan, switch off the heat and allow the rice to absorb the water for around 10 minutes. Roast the cashews nuts without oil until golden brown, then put aside. Heat oil in a high-sided non-stick pan, add the leek, press and add the garlic, mix and stir fry for a short time. Add the chard and steam until tender. Mix in the currants (add water if necessary) and season to taste.
Yoghurt sauce
Mix the lemon zest, juice and oil together and season to taste. Place the rice and vegetables onto plates and serve with the yoghurt sauce.