I like January. So much possibility ahead, so many aspirations and resolutions. September should really be more depressing than January. It’s only in September when you realise you haven’t done any of the things you planned and it’s too late to bother anyway. January is a month of frugality (although more probably the first of many months of frugality), a time for healthy eating, a time for simplicity and warmth. In short, it’s a time for rice.
60g basmati rice
1 teaspoon black mustard seeds
A clove of garlic, peeled and sliced
A red chilli, deseeded and finely chopped
A head of spring greens, stripped and roughly chopped
Salt, pepper, oil
- Put the rice and water in a small saucepan with a pinch of salt and bring to a boil. Cover and gently simmer for 12 minutes. Remove from the heat, keeping the lid on, and leave for another 5 minutes.
- Meanwhile, heat a little oil in a frying pan and add the mustard seeds. Once they start to pop, add the garlic and chilli and stir fry for 30 seconds before adding the greens. Keep stirring until wilted and deep green. Uncover the rice and leave for a minute, then run it through with a fork to fluff it up. Serve with the spring greens.