Ingredients
Method
Step 1.
- Start by blanching the silverbeet leaves - Bring a large pot of water to a boil and blanch the silverbeet leaves for a few minutes. Drain and set them aside.
- Rinse out the pot used for blanching the silverbeet leaves and dry it. Drizzle some olive oil at the bottom of the pot.
Step 2.
- Wash the rice thoroughly and then mix it with diced tomatoes, chopped spring onions, parsley, mint, lemon juice, and olive oil. Stir well to combine.
Step 3.
- Arrange the potato at the bottom of the pot. These will prevent the leaves from sticking to the bottom.
- Take about 10 blanched silverbeet leaves and place them at the bottom of the pot over the vegetables. Then, line the sides of the pot with overlapping silverbeet leaves.
- Add half of the rice mixture to the pot, spreading it evenly over the silverbeet leaves.
- Fold over the leaves that were lining the sides and add another 5 or so silverbeet leaves over the top to make sure the rice is well covered.
- Repeat the layering process: Repeat the process of lining the side of the pot with overlapping silverbeet leaves, adding the remaining rice mixture along with any juices, folding down the leaves, and finishing off with the remaining silverbeet leaves on top.
Step 4.
- Sprinkle with salt and add water: Sprinkle some salt over the top and add 1 ½ cups of water.
- Place a heatproof plate that fits inside the pot over the food. Then, put a heatproof bowl filled with water on top of the plate to weigh it down and prevent the leaves from floating. Bring the pot to a boil and let it boil for about 15 minutes.
Step 5.
- Remove the weighted bowl but leave the plate that is pressing down on the rice cake. Cover the pot, lower the heat to low, and continue cooking for another 30 minutes or until the rice is fully cooked.
- Once the rice is cooked, let it sit for approximately 10 minutes before flipping the pot over onto a serving plate.
