Put the rice in a pan of water with pinch of salt. Bring to the boil
and simmer for as long as packet instructions require. Place the
kale in a sieve or steamer attachment and cook above the rice for
the final five minutes until wilted.
Heat a little oil in a large saucepan, add the leeks, garlic and
a pinch of salt. Cook gently for five to ten minutes, until the leeks
soften and begin to brown.
Drain the rice and add to the leeks. Add the kale and stir through.
Chop the chicken into bite-sized pieces and add to the rice.
Sprinkle with chopped parsley, drizzle with Bragg Liquid Aminos
or soy sauce.