Lupins with turnip greens and brown rice

Ingredients

For 1 serving

• Lupini beans160 g
• Broccoli rabe250 g
• Brown rice50 g
• Garlic1 clove
• Chili pepper0.5
• Breadcrumbs10 g
• Extra virgin olive oil1 tablespoon
• Saltto taste

Contains: gluten, lupin,

In season: November – March

Method

1. Bring a pot of water to the boil, salt it and cook the brown rice for 35 minutes, until tender but still with a little bite; drain.
2. Meanwhile clean the turnip tops, discarding tough stalks and damaged leaves, and wash them; peel the lupins by squeezing them between your fingers.
3. In the last 15 minutes of the rice bring another pot of salted water to the boil and cook the greens for 5 minutes, until the stalks are tender; drain, squeezing lightly.
4. Toast the breadcrumbs in a small dry pan over medium heat for 2–3 minutes, stirring, until golden and fragrant.
5. Heat the oil in a pan over medium heat with the crushed garlic and chilli for a minute, until the garlic is golden; add the lupins and greens and sauté for 5 minutes, until well flavoured. Remove the garlic and season with salt.
6. Serve the greens and lupins over the brown rice with the crisp breadcrumbs on top.