Page title and description

Vegetarian mains
Kale, pecan and cranberry pilaf
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
PT10M
Cooking time:
1h
PT1H
-
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.