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 tbsp fresh cilantro, chopped fine
3 tbsp fresh green onion, sliced thin on bias
1 cup vegetable stock or water
¼ cup olive oil
1 tsp crushed red pepper flake
½ tsp freshly ground nutmeg
Salt and pepper to taste
1
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
2
Add the garlic, kale, nutmeg, red and black pepper, salt, lemon zest and cook another 4-5 minutes
3
Add the vegetable stock or water and bring to a boil.
4
Cover and reduce heat to simmer about 8 minutes or until kale is tender.
5
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
6
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
Ingredients
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 tbsp fresh cilantro, chopped fine
3 tbsp fresh green onion, sliced thin on bias
1 cup vegetable stock or water
¼ cup olive oil
1 tsp crushed red pepper flake
½ tsp freshly ground nutmeg
Salt and pepper to taste