KALE AND MOZZARELLA
WITH WILD RICESERVES 4
Olive oil, for frying
1 small onion, cut into thin slices
2 garlic cloves, minced
Salt and freshly ground black pepper
60ml white wine
180g wild rice, soaked overnight in 1L
water (or any cooked grain)
230g kale, mid-ribs stripped, well dried
and cut into 6mm ribbons
230g ball of fresh mozzarella
60g sour cream
1 lemon, zest and juice
455 g cherry tomatoes, halvedQHeat a glug of olive oil in a pan.
Sweat the onion and garlic with a
pinch of salt until translucent, about
5 minutes. Add the white wine and
reduce by half. Add the wild rice and
the soaking liquid and cook until
tender, about 45 minutes.
QMeanwhile, put the kale in a mixing
bowl and sprinkle with a pinch of salt.
Massage the kale until it is dark
green, limp and has a tender mouthfeel.
QTear the mozzarella into rough
chunks. Combine with the sour
cream, lemon zest and juice, a good
pinch of salt and a couple of grinds
of black pepper.
QWhen the wild rice is cooked, drain
any residual liquid and allow to cool.
QToss the tomatoes, kale and wild
rice together with a couple glugs of
olive oil and a pinch of salt. Taste and
adjust the seasoning. Dot with the
creamed mozzarella and serve.¤COOK’S TIP
It isn’t essential to soak the wild rice
overnight, but soaked rice will cook more
quickly and will ‘pop’ when cooked,
improving the texture. Unsoaked wild rice
will take significantly longer than, say,
white rice to cook, so plan accordingly.
LIFESTYLE