Basmati Rice and Kale Gratin by Lyn G. (Thetford)

I have made this dish without the breadcrumb topping and it’s still good. (Lyn G. Thetford):

2 cups veg stock

1 cup diced red pepper

1 cup sweetcorn

1 1/4 rice

1 tsp thyme

4lb Kale

1 1/4 cups ricotta

2/3 cup parmesan

Salt and pepper

2/3 cup breadcrumbs

Olive oil

Combine stock, red pepper, corn, rice and thyme in a saucepan, cook until the rice is tender – set aside.

Wash kale, trim and discard stems. Cook until wilted. Chop coarsely.

Fluff rice with a folk, combine with kale, ricotta and 1/2 parmesan, add salt & pepper.

Place in an oiled dish, sprinkle with breadcrumbs and remaining parmesan, spray with a little oil.

Bake for 30 mins – serves 8.