190g brown rice and 470ml water OR one packet microwave brown rice!
1 tbsp olive oil
1 tsp sesame oil
3 garlic cloves, minced
1 x 2cm piece of ginger, peeled and finely sliced
1 large bunch kale, all woody bits removed, coarsely chopped
½ bunch spring onions, ends trimmed, finely sliced on the diagonal
1 carrot, peeled and chopped into matchsticks
A handful mangetout, coarsely sliced diagonally
A splash of soy sauce
1 tsp honey
Toasted black and white sesame seeds, to garnish
1 If you are cooking the rice: place the rice and water in a small pan and bring to the boil over a medium heat. Reduce the heat to medium-low, cover and simmer until the water is absorbed and the rice is tender – this should take about 40 minutes. Do not uncover; the rice must cook in the steam, so don’t let it escape. Take the pan off the heat and leave covered for 10 minutes while you cook the vegetables.
2 Heat the oils in a large pan and fry the garlic and ginger until fragrant. Add the veg and toss well. When it is starting to cook, but still crisp, add the soy sauce and honey, toss everything about and remove from the heat.
3 To serve, dish the rice up in bowls, then pile the veg on top. Sprinkle with the sesame seeds and enjoy.
From: Rose Carrarini, Rose Bakery: Breakfast, Lunch, Tea, (Phaidon)