Kale and Brown Rice Salad

 by Stacey Amagrande


2 bunch kale, washed and stems removed and coarsely chopped
1 cup cooked brown rice, or any rice you prefer
1 small white onion, diced small
4 cloves garlic, sliced thin
Zest and juice of one lemon
3 tablespoon fresh cilantro, chopped fine
3 tablespoon fresh green onion, sliced thin on bias
1 cup vegetable stock or water
¼ cup olive oil
1 teaspoon crushed red pepper flake
½ teaspoon freshly ground nutmeg
Salt and pepper to taste

In a large pan heat the oil over medium high heat and add the onion, cook until tender but not browned about 4-5 minutes. Add the garlic, kale, nutmeg, red and black pepper, salt, lemon zest and cook another 4-5 minutes. Add the vegetable stock or water and bring to a boil. Cover and reduce heat to simmer about 8 minutes or until kale is tender. Add in the cooked rice, half of the cilantro and half of the green onion and cook uncovered until most of the liquid has evaporated. Put in a large bowl and squeeze the lemon juice over the top and garnish with the remaining cilantro and green onion. Serves 6 as a side dish

See other Kale recipes go to our gardencellar.net link!