Kale, pecan and cranberry pilaf

Vegetarian mains

Kale, pecan and cranberry pilaf

Name: Kale, pecan and cranberry pilaf
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4

Main Serves 4 1h 10 min

This is a lovely, healthy dish of brown rice and kale contrasted with crunchy pecans and sweet cranberries. Walnuts work if you haven't got any pecans, and you can use any variety of kale that you have in your box. Be sure to strip the tougher stalks from the leaves, as these can taste bitter. Pomegranate molasses have a distinctive sweet and sour taste. They're worth seeking out, but otherwise finish the dish with a splash of balsamic or sherry vinegar and a glug of good olive oil.

Ingredients

150g pecan nuts, roughly chopped
2 tbsp olive oil
1 red onion, finely chopped
300g short grain brown rice, rinsed and drained
100ml dry sherry (or use dry white wine)
550ml hot veg stock
a few rosemary leaves, finely chopped
200g red Russian kale, roughly chopped
100g dried cranberries
1-1½ tbsp pomegranate molasses (add gradually to taste)
salt and pepper

Method

Prep time: 10 min

Cooking time: 1h

Step 1
In a large heavy based pan, gently toast the pecan nuts for a couple of minutes, until you can start to smell their aroma. Remove from the pan and set to one side.
Step 2
Heat the oil in the same pan. Add the onion and fry on a low heat for 7-8 minutes, until softened. Add the rice, stir for a minute, then add the sherry, followed by 500ml of the stock and the rosemary.
Step 3
Season, cover and simmer on the lowest heat for 40-50 minutes, or until the rice is just cooked through. Add a tablespoon or so more stock if the rice starts to catch on the bottom of the pan.
Step 4
Add the kale and cook for another 3-4 minutes, uncovered, or until the kale has wilted. Add the dried cranberries, pecans and 1 tablespoon pomegranate molasses, stir gently to combine. Check seasoning, add more molasses to taste and serve.