Easy mushroom and kale basmati pilaf

Method

1. Heat the 2 tbsp oil in a large frying pan over a high heat and add the mushrooms. Cook for 5 minutes, turning once, or until golden, then remove and set aside. Reduce the heat, add a glug of oil and the onion, then cook for 8 minutes or until soft, squeezing in the juice of 1 lemon after 5 minutes.
2. Pour a kettle of boiling water over the kale in a colander and allow to drain dry. Turn the heat back up and add the rice to the pan with the kale and reserved mushrooms, then cook for 3-4 minutes until combined. Season well with salt and pepper, adding the basil and a bit more lemon juice, salt, pepper and a drizzle of extra-virgin olive oil. Serve with lots of grated cheese.