BROWN RICE, KIDNEY BEAN & KALE PILAF

SERVES 4. PREP 10 MINS. COOK 17 MINS

INGREDIENTS

• 2 tsp extra virgin olive oil

• 1 red onion, finely chopped

• 2 garlic cloves, crushed

• 1 long fresh red chilli, deseeded, finely chopped

• 2 tsp finely grated fresh ginger

• 400g can red kidney beans, rinsed, drained

• 100g trimmed kale, chopped

• 250g pkt microwave brown rice and quinoa

• 250ml (1 cup) liquid chicken stock

• 1 bunch broccolini, cut into 5cm lengths

• 3 soft-boiled eggs, peeled, sliced into rounds

• ¼ cup fresh coriander sprigs

• Natural yoghurt, to serve

• Lime cheeks, to serve (optional)

METHOD

1 Heat the oil in a large, deep nonstick frying pan or wok over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add garlic, chilli and ginger and cook, stirring, for 1 minute or until aromatic.

2 Add the kidney beans, uncooked rice mix and stock and bring to the boil. Reduce the heat and simmer for 5 minutes. Add the kale and broccolini, cover and simmer for a further 3-4 minutes or until the vegetables are tender and the stock is absorbed.

3 Divide among serving bowls and top with egg, coriander and a dollop of yoghurt. Serve with lime cheeks, if you like.