JB Dubois, our Head Chef at GROW HQ delivered a course on Vegetarian Cooking last week. The idea was to show people that introducing a couple of veggie dinners in to your repertoire each week can be healthy and delicious. This was one of the recipes featured. Don’t be turned off by the idea of making your own stock – it takes just half an hour to make and makes all the difference. Serves 4.
First make the veg stock. Wash, peel and roughly chop the vegetables. Place them and the thyme in a pot, cover with 1.5l of cold water and a pinch of sea salt. Bring to the boil and simmer for 20 minutes. Remove from the heat and allow to infuse for another 10 minutes. Then pass through a fine sieve.
Wash and chop the kale. Peel and grate the carrot. Peel and chop the garlic. Grate the smoked cheddar. Sweat the garlic with the butter in a large pot on a low heat for 2 minutes. Add the rice and sweat it off for 2-3 minutes (keep stirring to avoid sticking). Add a good pinch of sea salt and pepper. Add the veg stock little by little while stirring every few minutes. The rice should be cooked when all the stock has been absorbed (15-20 minutes). When the rice is cooked, add the kale, the grated carrot and the grated cheese, give it a quick stir and serve immediately. Garnish with the toasted seeds. Add a squeeze of lemon.