Always thinking of new ways of cooking kale, juicing kale, making raw veggie creations with kale, I thought it would be a cool idea to make a kale risotto. Using my favourite kale, namely Cavelo Nero, and adding just a hint of cayenne spice this risotto can be eaten hot or even cold the next day with a yummy kale salad.
I’ve used cayenne pepper in this recipe and you’ll find that I weave cayenne into most of my recipes, I do this for 2 reasons, one is that it gives an extra flavour kick and also that it’s nutritionally a very good spice to incorporate into your diet. Cayenne has many health benefits, a digestive aid, helps prevent migraines, if you have a cold or flu it helps to break up mucus. Not only does it contain vitamin B6, vitamin E, potassium, manganese, and flavonoids it also contains vitamin C and is high in anti-oxidants. It also contains capsaicin which makes cayenne anti-bacterial and anti-fungal, so all in all a fantastic spice to use in your culinary creations.
1 onion chopped
1 clove garlic chopped
250g / medium courgette chopped (stage1)
250g kale chopped (stage1)
250g savoy cabbage chopped (stage1)
1 vegetable stock cube dissolved in 1 1/4 litres of boiling water
1/2 teaspoon cayenne
1 tablespoon nutritional yeast
2 tablespoons of olive oil
1 teaspoon freshly ground black pepper
1/2 teaspoon himalayan salt
250g red rice
150g brown rice
1 small onion chopped finely
1 clove garlic chopped finely
1 tablespoon coconut oil
1 teaspoon cumin
1 teaspoon black mustard seeds
1 cup finely chopped curly parsley (stage2)
1 cup finely chopped kale for the risotto (stage2)
Part cook both red and brown rice for about 10 minutes, drain and set aside to use later in the recipe.
Heat oil, cook onion and garlic until soft.
Add cabbage, kale and courgette (stage1), stock, salt, pepper and nutritional yeast, cover and cook for 10-15 minutes.
Cool and blend to a soup like consistency.
Make risotto mix – heat coconut oil in stock pan, add onions and garlic, cook until soft then add the spices, cook for a few more minutes coating the onion and garlic mix.
Add both red and brown rice, stir then add the kale and parsley (stage2) and the soupy liquidated mixture, cover and cook for 30 minutes until rice has absorbed liquid.
Voila! Serve with crusty bread.