This was suppose to be for supper tonight but turned out so good we couldn't wait.
So...lunch and supper it is. No complaining from me.
Make it as soon as possible...no kidding.
I ended up adding just a touch of salt and pepper once it was done but that's going to depend
on how salty your broth is. We ate it with a drizzle of soy sauce, but it would also be
great with a drop or two of sesame oil and/or toasted sesame seeds.
Linked with Sunflower Supper Club: Weekend Potluck,
Rattlebridge Farm: Foodie Friday,
Addicted to Recipes: Scrumptious Sunday and
Six Sisters Stuff: Strut Your Stuff Saturday.
Ginger Brown Rice with Kale
1 tbsp Olive Oil
1/2 Onion, small dice
2 Carrots, small dice
2 Garlic Clove, minced
1 tsp Fresh Ginger, microplane or finely minced
Pinch Red Pepper Flakes
1 1/2 cups Brown Rice
1 1/2 cups Kale, stems removed and chopped (3-4 large stalks)
3 cups Chicken Broth
2 tsp Balsamic Vinegar
1 tsp Tamari or Soy Sauce
Heat up olive oil in a large saucepan. Add onion, carrots, garlic, ginger and red pepper flakes; sauté 3-4 minutes. Stir in rice until well combined; stir in kale. Add broth, vinegar and soy sauce. Bring to a boil; cover and reduce heat. Simmer for 35-45 minutes. Let sit covered for 5-10 minutes. Taste for seasoning and add salt and pepper if needed.
Serve with a drizzle of soy sauce or a few drops of sesame oil, if desired.