Chard rice with cashews and currants

Total time: 40m
Preparation Time: 40m

For 4 people


Nadja - LouMalou

Nutritional Information

Contains 412 Kcal, 12g Protein, 64g Carbohydrates, 11g Fat


  • Rice and vegetables
  • 250 g basmati rice
  • 5 dl water
  • 2 handsful cashew nuts
  • 0.5 tbsp olive oil
  • 1 leek, cut into thin rings
  • 2 garlic clove
  • 300 g Swiss chard, sliced
  • 4 tbsp currants
  • 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
  • a little olive oil
  • salt and pepper to taste

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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