KALE RICE

Release your held breath, America. The wait is over! Below is the legendary recipe for kale rice. As you may know, I don’t typically measure when I cook (they say the best cooks wing it like that!), so you may need to tweak it at home for your taste buds. Without further ado ...

Rice
1 ½ cup brown rice
2 ½ - 3 cups water

About 1 hour ahead of time, cook rice in rice steamer or in a pan on the stovetop. When it’s done, stir to fluff, and set aside.

 

2 T. olive oil
1 onion, chopped
½ bag kale (prewashed saves times)
Shredded carrots
Black beans
Cranberries
Pumpkin seeds (can use chopped almonds or sunflower seeds)
Spices: I don’t measure, so sprinkle first item the most and so on … Cumin, dill, garlic powder, curry, little ginger, little turmeric, tiny pinch of salt.

Lime (or lime juice) – not added while on stove

Heat a large pan or wok with olive oil. Once heated, saute onion about 2 minutes. Pour in up to half the bag of kale and carefully stir ‘til it wilts down a bit. Add spices, pumpkin seeds and cranberries. Stir. Add black beans and stir carefully. Add cooked rice and stir. You may need to add another dose of seasoning (taste to see). Add shredded carrots and stir. Turn off heat.

Put a serving of kale rice in a bowl and squeeze juice from 1/3 of a lime over the top. Enjoy!

This makes a HUGE batch, enough for a few days, but it gets tastier and tastier each time. Can eat cold or reheat … don’t forget the lime after each heating. I try not to cook it with the lime already added … tastes fresher doing it after it has been heated. Blessings!