Serves
3
Kale, Kidney bean, fruit and nut Pilaf
A really tasty rice dish with the sweetness from the dried fruit and the crunch of the nuts.
Ingredients
- 75g chopped nuts (like hazelnuts, walnuts, almonds)
- 1 tbsp olive oil
- 1 onion, chopped
- 100g brown basmati rice
- 1 1/2 tsp garam masala
- 40g dried cranberries
- 40g raisins
- 625ml vegetable stock
- 200g kale, chopped
- 1 can red kidney beans, drained and washed
- Squeeze of lemon juice
Directions
- Toast the chopped nuts in a dry frying pan on high heat, flipping and turning constantly until slightly browned. Put to the side.
- Heat the oil in a large pan and add the onion and cook on high heat for a few minutes until it starts to soften.
- Add the rice, garam masala, dried fruit, and vegetable stock and bring to the boil.
- Reduce to a simmer and pop a lid on and simmer for 25 minutes or until the rice is soft and the liquid is all absorbed.
- Stir in the kale and kidney beans on a medium heat until the kale is blanched and the kidney beans are hot.
- Remove from the pan and serve into 3 portions.
- Sprinkle over the nuts and squeeze over the lemon juice.
- Kcal: 522
- Protein: 18g
- Fats: 19g
- Carbs: 63g
- Fibre: 15g
