Mar 30, 2012
Brown Rice With Kale & Scallions
I don't generally buy cookbooks.
I'm more of a library girl. But, when I found myself checking out the same cookbook 3 times, I thought it was time to actually buy it. Which is what I did. This dish is commonly called the green rice at our house now. When you rename something, you know it's good.
We enjoyed this recipe for dinner with stir fried chicken - from the same cookbook, and vegetable eggrolls. It was like Chinese New Year heaven around here.
Brown Rice with Kale & Scallions
only slightly adapted from G.P.
1/2 lb freshly washed organic kale
1 1/2 Tbsp canola oil
2 cloves garlic, peeled & thinly minced
3 large scallions, cut thin
2 1/2 c cooked brown rice
2 Tbsp low sodium soy sauce
Wash and cut the kale leaves via the chiffonade style - I especially like her Risky Business slide entrance. Toss the stems in your compost pile. Steam the kale for 7-8 minutes.
While you're steaming the kale, in a large saucepan over medium-low heat, heat the canola oil.
Add the garlic, stirring for 1-2 minutes, being careful not to brown the garlic.
Turn the heat up to medium, add the steamed kale and scallions. Cook for two minutes and add the cooked rice.
Cook for another 3-4 minutes, being sure to stir a few times.
Add the soy sauce, cook for another 30 seconds.
Going out to do some of this today. Except not on the lovely beach - curses!
What's on your adventure list today?