Rice with Kale and Sweetcorn

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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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Risotto

This is a nice recipe for a basic risotto, the sort of meal that is made in a big pot and everyone can just tuck in.

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Ingredients
25ml olive oil
50g butter
50g chopped shallots/ onions
1 garlic clove
100g Arborio rice
50ml white wine
200ml vegetable stock
Salt and pepper (optional)
20g fresh thyme
40g grated parmesan cheese
1 tomatoe

Method
1. Crush the garlic and chop the shallots, make the stock and grate the cheese.

2. Melt the oil and butter in a small pan, add the chopped shallots and crushed garlic. Cook gently without colour for 2-3 minutes, add the rice.

3. De glaze the pan with white wine and continue to cook without colour for a further 3 minutes.

4. Gradually add the stock and leave to simmer at the side of the stove stirring frequently. Keep adding more stock until the rice is cooked.

5. Once all the stock has been absorbed the rice should be al dente. Finally add the thyme and cheese then correct the seasoning. Top with *tomato concasse and a *parmesan cheese crisp.

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*tomatoe concasse: blanch the tomatoe to remove the skin, cut in half and slice out the insides then cut into quarters and finely dice.

*parmesan cheese crisp: grate some of the cheese, arrange into a circle shape and bake in the oven for 10 minutes then take out and leave to cool.