Cavolo nero teamed with beans and wild rice and sauerkraut, this dish is a delicious multivitamin in a mouthful.

INGREDIENTS

• 1/2 cup wild rice
• 2 teaspoons coconut oil
• 180g green beans, trimmed
• 1 bunch cavolo nero or tuscan cabbage, stems trimmed
• 1/2 cup sauerkraut
• 2 tablespoons pistachios, roughly chopped
• sea salt and black pepper

Basil dressing:

• 2 cups basil leaves
• 1/2 cup olive oil
• good pinch sea salt
• 1 tablespoon nutritional yeast

METHOD

1. Cook rice in saucepan on boil method. Drain and set aside.
2. To make the basil dressing, blend basil leaves, olive oil, sea salt and nutritional yeast in a blender. Heat a large frypan on medium heat and add coconut oil to melt and coat the pan.
3. Add beans and cavolo nero and sauce for 3-4 minutes so the vegetables still maintain a lovely crunch.
4. Remove from heat and in a large bowl toss with rice, sauerkraut, pistachios then season with sea salt and pepper.
5. Transfer to a large platter and dollop basil dressing around the dish before serving.

Serves: 4, as a side

Recipe by @brownpapernutrition