Fifty Shades of Greens : Great with Grains
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The main recipe here doesn’t use many ingredients from the van but its a great one to serve with grains; try with quinoa, cous cous, bulgar wheat, buckwheat or short grain brown rice, its delicious with all of them (we also like to serve a mix of grains together for a variety of textures!).
You’ll need 2 saucepans
Serves 4
Ingredients (when in italics available from the van)
3 tablespoons coconut or olive oil (approx 20p)
1 onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon dried thyme (approx 13p)
1 broccoli, head and stalk
1 courgette
3 tablespoon capers
120ml white wine
190g frozen green peas
100g spinach
1 400g tin coconut milk
250ml stock (approx 10p if using bouillon)
salt and pepper
zest and juice of 1/2 lemon
Total cost from Incredible Bulk approx £0.43/ £0.11 pp
Method
Heat oil in a large saucepan on a medium-low heat. Add onion, garlic and thyme and saute for around 10 mins until onion begins to soften. Cut broccoli into small florets, trim and slice stalk and cut courgette into half circles. Add the vegetables to the pan along with capers and brine and saute for further 5 mins, then add wine.
Once alcohol has evaporated add peas, spinach, coconut milk and stock and season. Bring to boil and then simmer until vegetables are tender and sauce has thickened.
While simmering cook your grain of choice in seperate saucepan.
Remove green recipe from heat once cooked and stir through lemon zest and juice.
Serve with grain of choice.
Zero Waste Tips
Make sure you use all of that broccoli - cut stem into thin slices to eat.
Use any green seasonal veg you have to hand, tastes great with chard and kale too.
If you don’t have capers or white wine don’t worry - we often cook this recipe without them and replace with a few tablespoons of a white wine or apple cider vinegar and it tastes great.
You can also make your own version of capers by pickling nasturtium seed pods. Or use olives instead - check out Olivers Olives to find package free or head to your local deli and take your own container.
If you cook too much grain remember to store leftovers in an airtight container in the fridge and it will last a week, or you can freeze instead to use at a later date.