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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.


  • 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


  • 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

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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