Serves 2 hungry adults, or 4 as a small bowlful
1 tbsp olive oil
100g unsalted cashew nuts
2 cloves garlic, chopped
2 big handfuls of curly kale, washed and chopped quite finely, tough stems removed
120g wholegrain basmati rice (I used Tilda)
salt and pepper
Rinse the rice under the tap and then cook as per the packet instructions (in plenty of boiling water for about 25 minutes should do it). Once cooked, drain and rinse with cold water. Leave to one side.
Next, drizzle the olive oil into a large frying pan that you can also fit the rice in later. Gently fry the cashew nuts until just sizzling and golden and then immediately remove to a waiting plate. Wipe out the pan, drizzle in another tablespoon of olive oil and then fry the garlic until softened. Add in the shredded kale and stir-fry for about 2 minutes, until the kale is dark, wilted and glossy. Tip in the cooked rice and stir well, finally adding the golden cashews. Season with salt and pepper and serve hot.
This dish is suitable for the elimination diet, is vegan and therefore vegetarian too.
For more information about kale, which is in season at the moment, visit the Discover Kale website. Tilda wholegrain basmati rice is produced with the outer bran layer of the grain intact, so it doesn't break up easily, making it perfect for stir-frying. Look out for it in the supermarket.