A completely different rice dish, but one that goes very well with many dishes. The rice is relatively dry, so it is best served with a sauced dish. I am using cooked rice here. It is worth making a larger batch when cooking rice and keeping leftovers in the fridge or freezer. To heat, place in a bowl with a loose lid on it (or a sandwich bag). Heat the rice and stir it with a fork. Be careful, the bowl will be very hot.
- 1/2 onion
- 2 tsp sunflower oil
- 150gr kale, thawed from frozen
- 140gr cooked rice
- 25gr unsalted peanuts
Serves 1 as part of the Budget Challenge
Chop the onion finely. Heat half the oil in a frying pan and sweat the onions until soft and translucent.
Add the kale and bake to remove the liquid and crisp up the vegetable some.
Add the remaining oil. Heat well, then add the rice. Bake to heat and crisp the rice.
Chop the peanuts finely. Stir half through the rice and sprinkle the rest on top when serving.