I've named this recipe after my-sister-in law Ness, who's a brilliant cook and who served us this when we were staying with her over a recent weekend. It’s a vegetarian dish cooked in coconut oil which would not normally be my husband’s first (or 400th) choice of dish, but despite this he found himself fighting me for seconds.
I have cooked the recipe for myself on several occasions since (albeit never quite as well as Ness did) and I also cooked it for two girlfriends the other night, who both loved it and emailed to request the recipe. Word has now got out and another girlfriend has invited herself over next time I make it! It really is that good - very healthy and unbelievably delicious.
(For 4 people )
Black Rice or any non processed rice like Carmargue
1-2 red onions sliced
4-5 whole garlic cloves peeled
1/2 red chilli, sliced thinly, or dried chilli flakes
Lots of kale - stalks removed and then chopped. Probably about 10-12 stalks
Zest of 1 lemon
Toasted pine nuts or toasted almond flakes
2 packets of cherry tomatoes, cut in half
110g feta cheese, crumbled
Slow roast tomatoes with olive oil and salt and pepper. 3 hrs on 110C or 2 hrs on 130C. Wrap the garlic in tin foil with a splash of olive oil to soften them as they cook. Add the wrapped garlic to the roasting pan half way through roasting.
Cook the rice. When it's done, add butter and a splash of soy sauce just to glaze the rice.
Fry onion in coconut oil until starting to brown and caramelise. Then add chopped chilli. Cook for 30 seconds; then add kale with a few tablespoons of water. Stir and cover; add rest of the kale and repeat the process. You just need to add enough water to steam not more. When kale is cooked add a big blob of butter and mix in with lemon zest. Taste - it may need a pinch of salt. Mash the roasted tomatoes and garlic together with a fork. Put the rice, tomato, kale and onion in a bowl and serve with crumbed feta and pine nuts.