Autumn Harvest Rice
This hearty autumn harvest salad is packed with plenty of wholesome ingredients and can be adapted to whatever you have kicking about in the fridge. It's a quick and flavorful dish, perfect for a cozy meal.
Instructions
- 1
Heat oil (0.5 tbsp) in a large deep sauté pan or wok, add the red onion, chopped (1 medium) and cook over a medium heat for about minutes (5) until starting to colour.
- 2
Add the remaining oil (0.5 tbsp), the dried sage (1 tsp), thyme (1 tsp), cloves, sliced or chopped (2 garlic), diced butternut squash and sweet potato (150 g), a little [salt], and boiling water (100 ml). Stir well then cover the pan and cook over a medium heat for [8-10 minutes] until tender, stirring once or twice. Add the shredded kale (100 g) and water (4 tbsp), re-cover and cook for minutes (2) or until starting to wilt.
- 3
Add the pre-cooked rice (250 g) and apple, cored and diced (1 small) and heat through for [2-3 minutes] or until piping hot. Scatter on the pecans or almonds, toasted and chopped (40 g) and serve.
Nutrition Facts
Per portion