Flourish - eMag - Feb 25 - Flipbook - Page 38
METHOD:
1. Cook rice and kale
Fill a large saucepan three-quarters full of water
and bring to the boil. Add the rice and cook for 20
mins. Meanwhile, tear the kale leaves into small
pieces, discarding the stems.
Add the kale to the rice and cook for a further 5-7
mins until tender. Drain and return to the pan.
Add 1 tsp extra virgin olive oil and 1 tsp soy sauce
and stir to combine.
2. Prep ingredients
While the rice is cooking, coarsely chop the
macadamias. Coarsely chop the onion. Cut the
cucumber into thirds width wise, then cut into
1cm-thick batons.
Pick the coriander sprigs, discarding the stems.
Cut half the lemon into wedges.
3. Toast nuts and coconut
Put the macadamias and coconut in a cold
medium frypan over medium heat. (Starting with
a cold pan ensures the nuts toast evenly and
prevents them burning.) Toast, tossing, for 3-4
mins until golden.
Remove from the pan.
