Saffron rice broth with late winter greens

Celia Brooks-Brown is inspired by rich winter vegetables, such as kale and Brussels tops, for this deeply warming dish
By Celia Brooks Brown
Saffron rice broth with late winter greens
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 20 g dried porcini
  • 2 tbsp olive oil, plus extra for drizzling
  • 2 leeks, trimmed and finely sliced (white and light green parts only)
  • 150 g short grain brown rice
  • 1.5 litres vegetable stock
  • 2 large pinches saffron
  • 120 g mixed winter greens, greens (pointed cabbage, Brussels tops, cavolo nero, kale) roughly chopped
  • freshly grated parmesan, for sprinkling

Tips and Suggestions

Cooks note
Kale, cavolo nero (also known as Tuscan black cabbage), Brussel tops, or just about any dark green winter leaves can be used in this comforting winter broth. Brown rice makes this dish particularly healthy, but you could use any rice risotto rice is a worthy alternative.
You can save the leek greens after trimming. Wash them thoroughly, then boil in water with a little salt to make a stock.
If using kale or cavolo nero, use a brush to clean the underside of the leaves under cold running water, then tear the tender leaves away from the tough stalks.


1. Rinse the dried porcini mushrooms under cold running water, then drain and place into a bowl.

2. Heat a large frying pan over a medium heat and add the oil. Fry the leeks for 3-4 minutes, or until tender and slightly golden-brown.

3. Add the rice and stir to coat, in the leeks and oil, then add the stock. Add the mushrooms to the pan, along with the saffron. Stir well and bring to the boil, then reduce to a simmer and cook for 30-40 minutes, or until the rice is tender. Add the greens to the rice during the last 5-6 minutes of cooking.

4. To serve, ladle the saffron rice into bowls and drizzle with olive oil. Season with freshly ground black pepper and sprinkle over some freshly grated parmesan cheese.

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