Instructions: 1. Wash silverbeet well. Remove stems and cut them into 1/4-inch pieces. Bring a large pot of salted water to a boil and blanch the silverbeet leaves for 10 to 15 seconds. Transfer them with a large slotted spoon to ice water, then drain, squeeze dry, and chop coarsely. Blanch the stems in the same boiling water, refresh them in ice water, then drain and dry.

2. Heat oil in a large pot over moderate heat. Add onion and saute until translucent and soft (3 to 5 minutes). Add silverbeet stems and stir to coat with oil. Add chicken stock and rice and bring to a simmer. Cover and simmer gently 15 minutes or until rice is just cooked. Add chopped silverbeet and heat through gently. If rice has absorbed most of stock, add a little more, but soup should be thick.

3. To serve, cut the basil into fine julienne. Divide soup among warm bowls and garnish with julienned basil and Parmesan.

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