Rice Pilaf with Buttered Cavolo Nero and Roasted Garlic


Rice Pilaf with Buttered Cavolo Nero and Roasted Garlic

Bursting with delicious buttery flavours and textural elements, this Rice Pilaf with Buttered Cavolo Nero and Roasted Garlic Recipe makes a wonderful side or standalone dish.

Rice Pilaf with Buttered Cavolo Nero and Roasted Garlic Recipe

Serves 2-4


1½ cups basmati (or long grain) rice

1½ tsp salt

½ tsp freshly ground black pepper

80g butter, chopped

1 small onion, very finely diced

¼ cup pinenuts

¼ cup currants

8 green garlic stems with bulbs

200g cavolo nero leaves

½ tsp nutmeg, freshly grated


Place rice in bowl and add enough water to cover. Swish grains to release excess starch. Pour off water, leaving rice in bowl. Repeat 4-5 times, until water runs almost clear.

Using a colander or sieve, drain water from rice. Bring 2¼ cups water to boil in a small saucepan over medium-high heat. Add salt and freshly ground black pepper to the water; cover to keep hot.

Heat 60g butter in a large saucepan over medium heat. Add onion and sauté until softened but not browned, about 4 minutes.

Add rice and stir to coat grains with butter. Cook until edges of rice grains begin to turn translucent, about 3 minutes. Add pinenuts and currants.

Stir hot seasoned water into rice; return to boil then reduce heat to low. Cover and simmer until all liquid is absorbed, about 16-18 minutes. Off the heat, remove lid and place clean kitchen towel folded in half over saucepan. Replace lid and let stand for 10 minutes.

Meanwhile, preheat oven to 180°C. Place garlic bulbs and stems in a roasting dish lined with tin foil. Drizzle with olive oil and sprinkle with sea salt. Bake in oven for 20 minutes until tender and fragrant.

Heat remaining butter in a non-stick frying pan over medium heat. Cook cavolo nero leaves for 1-2 minutes or until just wilted. Add grated nutmeg and season to taste.

Fluff rice with fork. Divide between bowls and serve with garlic shoots and buttered cavolo nero.


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