Cabbage and Onion Rice

25g pine nuts
15g butter
15ml olive oil
500g onions, sliced
500g cabbage/spring greens/kale etc, shredded
250g brown basmati rice
25g parmesan (plus extra to serve)
1 - 2 tsp balsamic vinegar

Toast the pine nuts and set aside.

Heat the oil and butter in a large pan. Stir in the onions, cover and cook gently for about 20 minutes.

Meanwhile cook the rice according to the packet instructions.

Uncover the pan and continue to cook gently until the onions have turned golden. Add the balsamic vinegar and season well, then cook for a further 1 - 2 minutes. Remove from heat and set aside.

Blanch the cabbage in a pan of lightly salted boiling water for about 3 minutes. Drain well, add to the onions and cook over a low heat for 3 - 4 minutes.

Drain the rice and add it to the onions and cabbage. Toss thoroughly to mix.

Season and stir in the parmesan. Serve, scatter the pine nuts over the top and parmesan if you like.

Serves 4.