This was great, just as well really as there’s that much swede going round here, we’re all starting to look like it. (btw, having just typed this recipe out, when to add each ingredient is a bit mixed up. Without teaching my grandmother to suck eggs, it might be worth while getting all your ingredients ready first before you start cooking. Which I never do.)
1 pepper (any colour) diced into 2cm pieces
1 lg swede, peeled and diced into 2cm pieces
1 lg onion diced
1 1/2 cups brown basmati rice, rinsed well
4 cups vegetable stock
3 handfuls of kale, chopped
3 cloves garlic, diced finely
1 red chilli, pith removed and finely diced
1/2 cup dried apricots, chopped
2 tbsp sultanas
finely julienned rind of 1 lemon
1/2 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp each cinnamon, cardamom and allspice*
3 tbsp rapeseed oil
1 tin chickpeas
1/3 cup toasted pine nuts and some chopped parsley or coriander to decorate
Heat the oil in a large pan over a medium heat. Add the onion, garlic, chilli, fennel, cumin seeds and spices* and fry for 1-2 mins
Add the swede and pepper and coat in oil and psices. Fry for 5 mins.
Add the rice and coat in oil. Add the lemon rind.
Add 4 cups of vegetable stock and place the lid on the pan. Simmer for 30-40 mins until the swede is cooked and the liquid has evaporated.
Add the chickpeas, apricots, sultanas, kale and salt and pepper to taste. Let the kale wilt and gently stir. Check the seasoning and add chopped parsley/coriander and pine nuts. Eat.