Kale & leek rice bowl

Ingredients

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

Directions

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 :)