Kale Brown Rice

January 30, 2018
This rice dish is both flavorful and easy to put together.
I love the fragrant bits of leeks and the crunchy nibbles of toasted green pumpkin seeds.
It’s yet another gentle way to get in dark green veggies in the diet of those picky eaters in the family.
2 c chicken broth (you can use vegetable as well)
1 c long grain brown rice
1 bunch kale, finely chopped*
1 Tblsp olive or avocado oil
1 leek, chopped
1 garlic clove, minced
Garlic salt to taste
1 Tblsp Coconut Aminos
*I buy my organic kale pre-chopped in a bag for convenience. They sell a large bag at Walmart.
In a saucepan, bring broth to a boil. Add rice and cook 30-40 minutes.
Meanwhile, heat oil in skillet and add leeks. Cook for a couple of minutes and add garlic. Stir for about 30 seconds or until garlic is fragrant.
Add kale, season with garlic salt and 1 c water to skillet, cover with lid and cook 15 minutes or until kale is dark green and tender. Drain excess water.
Pour kale mixture, pumpkin seeds, coconut aminos to rice. Stir and fluff with a fork.
Taste and adjust seasonings if needed.

One response to “Kale Brown Rice”

  1. Peggy Rawlins says:

    How much pumpkin seeds did you add? It looks wonderful and easy.



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