Recipes‎ > ‎

Kale & leek rice bowl

Serves 2

Adapted from

This is a perfect kind of store cupboard recipe for me for a quick, filling, healthy, and tasty lunch. I adapted a few ingredients from the original recipe where I didn’t have something, so this is a flexible recipe that lends itself to your preferred tastes.


150g rice
1 tbsp oil
100g kale (washed/prepped weight), chopped
65g leek (washed/prepped weight), chopped
pinch salt
2 tbsp za’atar (this is a Middle Eastern spice/herb mix, quite widely available in supermarkets. You could also try the International Supermarket on Narborough Road which has an excellent selection of spices)
50g feta (crumbly salad) cheese
2-4 eggs, poached


  1. Cook the rice according to the packet instructions, drain, & set aside.
  2. While the rice is cooking, prep the veg.
  3. Heat the oil in a large pan, and add the leeks, kale, and salt. Saute for about 5 mins, until the veg go a little soft.
  4. Add the rice to the pan, followed by the za’atar, and stir. Stir occasionally over a low heat while you poach the eggs.
  5. Divide the rice mixture between your two serving bowls, then top with the cheese and 1 or 2 poached eggs (depending on how hungry you are!). Eat immediately!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Kale & leek rice bowl close up