Lemon & Garlic Wholegrain Rice with Kale, Raisins & Pinenuts

Garlic & Lemon Wholegrain Rice with Kale, Raisins and Pinenuts
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Garlic & Lemon Wholegrain Rice with Kale, Raisins and Pinenuts

Garlic & Lemon Wholegrain Rice with Kale, Raisins and Pinenuts

Myself and Mrs. Any Given Food have been following some of The Vegetarian Society’s recipes for National Vegetarian Week and Thursday came with a slight exception. Not realising it, the Thursday option was for a series of sides to go along with a pie, presuming of course that pies are your thing. While I’ll happily digest one, the pastry end isn’t totally herself’s cup of tea and with it being my night to cook, it needed a shakeup.

While I’ve used the society’s recipe for kale with raisins and pinenuts, I’ve made more of a full meals out of this by adding some extra garlic, lemon, spring onion and enough rice to get four main courses from it.

Lemon & Garlic Wholegrain Rice with Kale, Raisins & Pinenuts
Serves 4
A delcious, if slightly chewy (kale) rice and kale dish with a zesty lemon and garlic twist.
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
For the Kale, Raisins & Pinenuts
  1. 1 tbsp olive oil
  2. 200g kale, finely sliced
  3. 2 cloves garlic, crushed
  4. 50g raisins
  5. 50g pine nuts
  6. 1 lemon
  7. Salt and pepper, to taste
For the rice
  1. 240g wholegrain rice
  2. 2 spring onions, chopped
  3. 2 free range eggs, beaten
  4. 2 cloves garlic, crushed/minced
For the Kale, Raisins & Pinenuts
  1. In a large pan heat the oil, then add the kale, garlic, raisins, pine nuts and a little lemon juice.
  2. Cover and steam for seven minutes, turning from time to time. Season with salt, pepper.
For the rice
  1. Add 240g rice to a large pot, with two cups water, bring to boil and cover and simmer for up to 15 minutes (until water has been absorbed or cooked off)
For the overall dish
  1. Transfer the cooked rice to the pan, layering over the kale. You do not need extra oil at this point.
  2. Make a well in the middle of the pan, add your beaten eggs and spread the egg mixture throughout the rice.
  3. Grate the zest of your whole lemon into the dish, add your garlic and continue to stir.
  4. Finally, add your spring onions and serve.
Notes
  1. Garnish with spring onions or frazzled onions for an extra crispy kick.
Adapted from The Vegetarian Society
Any Given Food http://anygivenfood.com/

Overall, a very filling and tasty dish, full of flavour, packed with greens and complete with a nice zesty twist.

If you’re looking for more recipes from National Vegetarian Week, check out this wholewheat aubergine lasagne, some bombay dosas or these refried beans in a wholewhat wrap. If you’ve been cooking for the week as well, I’d love to see what you’ve been up to. Say hello on Twitter via @anygivenfood or post a link to your own recipes below.

Written by Ken McGuire
Writes and talks a lot about food, spending way too much time in the kitchen or behind the lens taking photos. Digital Media Specialist by day, broadcaster by night, living in Kilkenny with Mrs. Any Given Food and two crazy rescue hounds.