This simple lunch or supper recipe has a wonderful variety of textures and flavours, and is completely delicious - a current favourite! If you have some cooked brown rice ready to go it will only take a matter of minutes, if not, not to worry as it’s a super simple one-pot-wonder too.
2 tablespoons of sesame oil or coconut oil
1 red chilli
1 thumb sized hunk of fresh ginger
salt & pepper
3/4 cup of wholegrain rice (approximately 120g) ideally short grain brown rice
2 cups of kale
1 ripe avocado
a scattering of walnuts
a tablespoon of sesame seeds
First, cook the wholegrain rice, in a generous amount of salted water. Meanwhile, remove any tough central stalks from the kale, chop or tear the leaves to a suitable size, and place in a colander over the sink.
Once the rice is cooked simply drain it through the colander, over the kale, wilting it perfectly. Allow the steam to billow off, mixing it about a few times as it cools, encouraging it to dry off as much as possible.
If you are using some left-over rice that’s ready to go, simply boil the kettle and pour this over the kale.
Finely chop the shallot, chili, and the ginger. Peel, de-stone and chop the avocado.
Heat 2 tablespoons of sesame or coconut oil over a medium heat in the same saucepan – a quick rinse will do!
Gently sauté the shallot, chilli, and ginger to soften.
After 5 minutes add the rice and kale; season with salt & pepper. Stir-fry all the ingredients well for 5 minutes, simply to warm everything through and to soften the kale a little more.
If you are sprinkling in some extra sesame seeds, add these now, perhaps dry toasting in a frying pan first, just for 2 minutes, until golden and extra flavoursome.
If you fancy an extra dose of protein, crack in an egg or two and stir the saucepan as it cooks, for delicious and comforting egg-fried rice.
Finally, add the chopped avocado, and some chopped fresh coriander, if using.
A final drizzle of sesame oil doesn’t go amiss, as well as a generous squeeze of lime juice!
Serve with an extra wedge of lime, and a scattering of toasted walnuts.