Black rice, kale, seed and red grape pilaf

By: Julie Montagu
From: Superfoods
Serves: 4-6

You can make this recipe with any wholegrain that you have to hand in your pantry, such as brown rice, quinoa, bulghur wheat, etc. However, I love the stunning colour of the black rice with the dark green kale and red grapes. It’s a very pretty side dish! It marries well with a simple piece of steamed fish, or try it with my Cashew and Corn Soup with Broccoli Almond Purée.

Ingredients

Quantity	Ingredient
1 litre	vegetable stock
380g	black rice
1 tablespoon	coconut oil
1	onion, chopped
2	garlic cloves, finely chopped
1 teaspoon	ground cumin
1 1/2 teaspoon	paprika
1/2 teaspoon	ground turmeric
120ml	apple cider vinegar
2 large handfuls	kale, roughly chopped and stems removed
200g	red seedless grapes, halved
55g	sunflower seeds
	sea salt
	freshly ground black pepper

Method

Bring the vegetable stock to the boil, then add the black rice. Reduce the heat to low, then cover and simmer for 45–60 minutes until tender.
Meanwhile, melt the coconut oil in a large frying pan over a medium heat and add the onion and garlic. Fry for 5–7 minutes, or until the onion is translucent.
Add the cumin, paprika, turmeric and apple cider vinegar to the onions and garlic, combine and stir for 1–2 minutes. Add the kale and stir through. Once the kale is soft and the liquid has been absorbed, remove the pan from the heat.
Mix the mushroom and kale mixture with the cooked rice, grapes and sunflower seeds in a large bowl. Season with salt and pepper, toss well and serve.