- 75g brown basmati rice
- ½ vegetable stock cube
- 1 red onion
- 1 carrot
- 200g parsnips
- 100g kale
- 1 garlic clove
- A thumb of ginger
- 1 chilli
- 400g tin of aduki beans
- 1 tsp China 5 spice
- 1 tbsp tamari
- 300ml boiling water
- Sea salt
- 1/2 tbsp sunflower, coconut
- or olive oil
Tip the rice into a sieve, rinse under cold water and then tip into a small pan. Pour in 150ml boiling water and add a pinch of salt. Pop on a lid, bring to the boil and then turn the heat right down. Gently simmer for 25 mins till the rice has absorbed all the water. Take the pan off the heat and leave it to steam in the pan, with the lid on, for 5 mins to finish cooking the rice.
While the rice cooks, crumble half the stock cube into a heatproof jug. Stir in 150ml boiling water to dissolve it. Set aside.
Peel and finely slice the onion. Trim and peel the carrot and parsnip, then slice them into ½cm thick rounds on the diagonal. Strip the kale leaves off their woody cores. Finely shred the leaves (discard the cores).
Peel and grate the garlic and ginger. Halve the chilli, flick out the seeds and white membrane, and then finely slice the chilli. Drain the aduki beans.
Set a wok or deep frying pan on a medium-high heat for 2 mins. Add ½ tbsp oil and the onion, parsnip and carrot. Stir fry for 5 mins to just soften the veg.
Stir in the aduki beans with the garlic, ginger and chilli. Add 1 tsp China 5 spice and 1 tbsp tamari (keep the rest of the tamari for later). Stir fry for 1 min till fragrant.
Stir the shredded kale into the pan. Pour in the veg stock. Simmer for 5 mins, stirring once or twice, till the kale has wilted and is just tender. Taste the stir-fry and add a splash more tamari if you think it needs it.
Fluff the rice with a fork and spoon it into 2 warm bowls. Spoon over the stir-fry and serve.