How to make kale, fruit and nut pilaf

The kale and cranberries give this spiced rice dish a festive look for those still clinging on to Christmas...

Add some crunch with hazelnuts, walnuts or almonds

Kale, fruit and nut pilaf

Serves 2

If you’ve got a large, deep frying pan and want to double the quantities to serve four, then it should fit, otherwise use a large heavy-based saucepan or flameproof casserole dish. Red Russian and curly kale (leaves stripped from tougher stalks) work best here. It can be made with cavolo nero, but in that case it’s best to boil the leaves, refresh, chop and add them at the end of cooking.

150g brown basmati rice 
sunflower or light olive oil, for frying
1 onion, finely diced
1½ teaspoons garam masala
125ml (a small glass) dry white wine
50g dried cranberries
50g raisins
500ml vegetable stock
200g red Russian or curly kale, chopped if the leaves are large
50g chopped nuts (e.g. hazelnuts, pistachios, almonds or walnuts), toasted (see tip below)
a squeeze of lemon juice
salt and black pepper

Put the rice in a bowl of cold water to soak. Heat 2 tablespoons of oil in a large, deep frying pan or wide saucepan. Add the onion and fry on a low heat for 10–15 minutes, until the onion is soft and translucent. If it looks like catching at any point, add a splash of water. Drain the rice and add to the onion with the garam masala, then stir. Add the wine and simmer until it’s almost all been absorbed by the rice.

Add the dried cranberries, raisins and stock and season with salt and pepper. Simmer on a low boil for 15 minutes, then cover and steam for 5 minutes (if your pan doesn’t have a lid, use a large piece of foil). Add the kale, cover again and steam for a further 5 minutes or so, until the kale has gently wilted (not collapsed) and the rice is just tender (brown rice still has a nutty bite once cooked). Stir in the nuts, add a squeeze of lemon juice and more seasoning to taste.

For something different, use shredded cabbage, Brussels sprouts or broccoli florets in place of the kale; or try adding some fresh herbs: chopped parsley or a little dill or mint.

Toasting nuts

For whole hazelnuts with their skins on, bake in an oven heated to 200°C/Gas 6 for 8–10 minutes or so, keeping an eye on them, until the skins turn a dark brown. Transfer to a clean tea towel, wrap it up and use to rub off the skins. For other shelled nuts, such as walnuts and almonds, a gentle heat in a dry frying pan or low oven to warm them through and release their oils is enough.

Recipe from riverford.co.uk/recipes