Lemon and Kale Rice

Here’s a great recipe for a side dish or a meal in itself.  It’s got lots of flavour, and you can use as much lemon as you like.  Also, it can be altered to include any of your favourite ingredients.  This is also great with chicken, baked any way you like it, or some roasted vegetables like carrots.

IMG_5421Ingredients (serves 4)
Short grain brown rice (check amount on package for 4 servings)
2 tbsp butter or olive oil
1/2 medium onion
3-5 tbsp lemon juice
1-3 tbsp honey
4 large leaves of kale
3 garlic cloves
2 cups cashews
pepper
salt

Directions

1.  Cook rice according to the package, until it’s fluffy and soft.  Use vegetable broth; it adds more flavour to the rice.  *Make sure the broth is gluten free.

2.  Meanwhile, rinse the kale and rip it off of the thicker stems, then shred.

3.  Dice the onion and garlic.  Then, fry in olive oil or butter in a large fry pan on medium heat, until the onion is slightly translucent.

4.  Add the cashews and kale to the fry pan and cook until the kale is very limp, stirring often.  About 30 minutes.

5.  Once the rice is done, add it to the fry pan and mix into the kale.  Add salt and pepper, to taste.

6.  Sprinkle some lemon juice and honey on the rice and mix in.  Taste, and add more lemon or honey as needed.

That’s it!

 

 

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