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I’m always looking for ways to add more vegetables to my meals, and the addition of kale and corn to the rice was such a good idea. The crisp, sweetness of the corn and earthy taste of the kale gave the rice so much more flavour. Also, sweetcorn is a good source of vitamin C and dietary fibre, whilst kale is a good source of vitamin C and A both providing the body with nutrients. This recipe makes a great side dish and can accompany many meals. The measurements below are only a rough guide depending on how many people you make this for.

Recipe: Rice with kale and sweetcorn (serves 4)

Ingredients

Rice for 4 people

Large handful of kale

100g sweetcorn

1 tsp butter

Method

• Wash the rice thoroughly until the water runs almost clear.
• Place the rice in a pot and pour in enough water the same depth of the rice.
• Wash the kale and add to the pot along with the sweetcorn and butter.
• Allow the rice to reach a gentle simmer, then keep the heat low and let the rice finish cooking until fluffy.
• Check the rice and stir everything until gently combined.
• Serve once cooked.

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