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Kale pilaf

Rachel Allen from Market Kitchen
Rachel Allen's simple method for cooking rice results in a juicy and tasty accompaniment for casseroles of all types

Kale pilaf

Method

1. In a large saucepan, melt half the butter, add the chopped onion, put on the lid and cook on a low heat until the onion is soft - about 10 minutes.

2. Add the rice and stir on the heat for about 2 minutes. Add the stock and some salt and freshly ground black pepper. Bring to the boil, then turn the heat right down as low as possible and simmer on top of the stove, or in an oven at 150C/ gas 2, for about 10 minutes, until the rice is just cooked and all the liquid absorbed. Cover and keep warm until needed.

3. Melt the remaining butter in a saucepan with a little water and sweat the kale until it is just wilted. Fold it through the rice before serving.