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.
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.
Ginger Brown Rice with Kale
1 tsp Fresh Ginger, microplane or finely minced
1 1/2 cups Kale, stems removed and chopped (3-4 large
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.
Labels: asian brown rice, ginger brown rice, healthy, low fat, side dishes