Jamie Magazine
By Charlie Clapp
Ingredients
200g mixed basmati and wild rice
1 onion
1 medium squash or pumpkin
1-2 fresh red chillies
150g cooked chestnuts
2 cloves of garlic
200g curly kale
1 bunch of fresh flat-leaf parsley
olive oil
1 stick of cinnamon
2 cloves
Method
- Rinse, then cook the rice according to the packet instructions. Drain, rinse with cold water and set aside.
- Peel and finely slice the onion. Peel, deseed and cut the squash or pumpkin into 2 to 3cm chunks. Finely slice the chillies, removing the seeds and pith, if you like it milder.
- Roughly chop the chestnuts, peel and finely slice the garlic and roughly chop the kale. Pick and roughly chop the parsley.
- Heat a splash of oil in a large lidded frying pan over a medium heat and fry the onion for 5 minutes, until beginning to soften.
- Tip in the squash or pumpkin, chillies, cinnamon and cloves, then add a splash of water. Cover and cook for 10 minutes, stirring occasionally, until the squash begins to soften.
- Remove the lid, add the chestnuts and cook for another 5 minutes. Stir in
- the garlic, cooked rice and kale, season and cook, uncovered, for 5 minutes, until the rice has a caramelised base and the squash is cooked through.
- Whack up the heat for a couple of minutes, stirring the rice and letting the bottom crisp up even more. Remove from the heat and sprinkle over the parsley.
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