Autumn Wok with Pumpkin and Cavolo Nero

Prep: 10 mins

Cook: 25 mins

Servings: 2

Difficulty: Easy

Autumn Vegetarian Vegan

Start cooking the rice using the knuckle method: Place rice in a pot, add water until it reaches the first knuckle of your index finger when you touch the top of the rice. Bring to boil, then reduce heat, cover and simmer for about 20 minutes until tender.
While rice cooks, dice the onion, pumpkin, and potatoes into small cubes. Chop the celery into slices. Separate the cavolo nero leaves from the stems, chop the stems finely and roughly chop the leaves.
Heat olive oil in a wok or large pan over medium-high heat.
Add the onion, pumpkin, potato, celery, sweetcorn, and the chopped cavolo nero stems. Sauté with the lid on, stirring regularly, for about 10 minutes.
Add the cavolo nero leaves, 1 cup of water, and salt to taste. Cover and cook until the potato and pumpkin cubes are soft but not disintegrating, about 10-15 minutes.
Once the rice is cooked, add it to the wok and mix thoroughly with the vegetables.
Serve hot.