Fregola with silverbeet & preserved lemon
Cooking fregola by this absorption method ensures a full flavoured dish. Try using kale leaves or spinach leaves in place of the silverbeet, just adjust the cooking times as required. Use moghrabieh or Israeli couscous if you can't find fregola.
Ingredients
8-10 silverbeet leaves and stems (1 bunch)
2 tablespoons olive oil
1 onion, chopped
½ teaspoon sea salt
1½ cups fregola
2 cloves garlic, chopped
1 teaspoon ground cumin
pinch chilli flakes
700mL Farro Kitchen vegetable stock, heated
½ preserved lemon, rinsed thinly sliced
½ cup coriander, roughly chopped
Method
Wash the silverbeet well. Remove the leaves, roughly slice and set aside. Chop the stems
Heat the oil in a wide saucepan. Fry the onion and silverbeet stems with the salt until soft, around 10 mins
Add the fregola and toast for a few mins until golden. Add the garlic, cumin and chilli flakes and fry for a minute. Add the hot vegetable stock and preserved lemon and cook, covered for 10 mins
Place the silverbeet leaves on top of the fregola and continue cooking for another 5 mins. Stir the leaves through the fregola and if needed add a little extra stock or water if the fregola needs a little more cooking. Adjust seasoning to taste