Autumn Harvest Rice

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. Start 5m timer

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. Start 12m timer

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. Start 3m timer