December 5th, 2011

Kale and brown rice pie

It would seem that it’s brassica season: the kale at the market is enormous and cheap at the moment.

For the pie: cooked brown rice, parmesan cheese, onion.

I cooked the onion seperately separately (I can never spell that word) with some herbs,

And cooked the kale in a pan with some parsley,

then squeezed out some of the moisture.

I mixed the ingredients together with some sweet and hot russian mustard and some sunflower seeds.

One of our wedding presents was a set of lovely enamel pie dishes from Labour and Wait in London: we’re putting them to good use!

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