Instructions: Pull silverbeet leaves from ribs. Discard ribs or reserve for another purpose; rinse leaves thoroughly. Halve silverbeet leaves lengthwise and cut crosswise in strips 1/2 inch wide.

In a medium saucepan, boil enough lightly salted water to cover peas generously. Add peas and simmer, uncovered, until just tender (about 7 minutes for fresh peas, 3 minutes for frozen). Drain thoroughly.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat.

Stir in silverbeet leaves and cook for 1 minute or until leaves wilt. Reduce heat to low, add garlic and cook until silverbeet leaves are tender (about 2 minutes).

Add peas, cooked rice, salt and pepper to pan of silverbeet. Heat mixture over low heat, tossing lightly with a fork, until hot.

Add remaining 2 tablespoons butter. Cover pan and let rice stand until butter melts (about 2 minutes). Toss again lightly. Taste and add more salt and pepper, if needed. Sprinkle with toasted almonds and serve hot.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

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