Braised greens

Recipe by Damaris Beems
0.0 from 0 votes
Course: MainCuisine: Mediterranean




Cooking time


Total time



The green part of this dish is great. Check. It shows, right. But the fantastic and devastating effect of the rice is not so obvious. It’s made with vegan cheese, butter and lemon. Yes, nothing less. And in combination with the peas, little gems, fresh mint, leaks and and and … leaves you speechless. I know.


  • 3-4 leaks

  • 250 gram fresh peas

  • 250 gram fresh broad beans

  • 1 bouquet fresh thyme and fresh mint

  • vegan chicken broth

  • 3 cloves garlic

  • 3 little gems

  • 2 lemons (for the juice and the zest)

  • 100 gram vegan Parmesan cheese

  • 250 gram basmati rice

  • 75 gram vegan butter

  • olive oil

  • salt and pepper


  • Cut the leaks in fine. Rinse them well and then dry them well. While frying them they already release lots of moist, so they should not bring in extra moist into the pan. Cut the garlic in small pieces.
  • Preheat a large frying pan and bring in a large splash of olive oil. Fry the leaks on high heat for 10 minutes at least until the leaks are beautiful brown. Add the garlic. Add the peas and the broad beans. Also the fresh thyme. Pour in the hot broth till it fills up half of the pan. If it gets too dry, add some more broth.
  • Melt het butter in another pan together with the raw rice. When the butter has melted and the rise has soaked it up, you can add the water. Cook the rice according to the instructions on the package. Turn off the heat and let the rice rest.
  • Cut the bottom of the little gems. Rinse them and add them as a whole in the pan with the beans. Let them cook for 4 minutes.
  • Add the cheese, the lemon juice of 1-2 lemons and some butter to the rise. Take off the zest before you squeeze the lemons for their juice. Mix it well.
  • Cut the mint leaves and add it to the beans together with the grated lemon zest.
  • Get pleasantly surprised by this dish.

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