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1 hour 5 minutes
- 200 g mixed basmati and wild rice
- 1 onion
- 1 medium squash or pumpkin
- 1-2 fresh red chillies
- 150 g cooked chestnuts
- 2 cloves of garlic
- 200 g curly kale
- 1 bunch of flat-leaf parsley
- 1 stick of cinnamon
- 2 cloves
- - Cook the rice according to the packet instructions. Rinse with cold water and set aside. - Slice the onion, squash or pumpkin, chillies, chestnuts, garlic, and kale. Chop the parsley. - Heat oil in a large frying pan, cook the onion for 5 minutes. Add squash, chillies, cinnamon, cloves, and a splash of water. Cover and cook for 10 minutes. - Add chestnuts and cook for another 5 minutes. Stir in garlic, cooked rice, and kale. Season and cook for 5 more minutes. - Increase heat for 2 minutes to crisp up the rice. Remove from heat and sprinkle with parsley.
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