Rinse kale, drain.
Picture by cizauskas
Recipe for kale and brown rice (with out the pig unwanted fat).
one) Separate kale from stems. Chop leaves coarsely. (Conserve stems to make vegetable stock.) Rinse, drain, and set aside.
two) Rinse 1 cup brown rice. Drain.
3) Heat 1 tsp oil in soup pot. Include rice when hot. Stir continuously until finally fragrant.
4) Add one cup vegetable stock, 1 1/2 cups water. Add 1 strip kombu. Deliver to a boil.Cover, eliminate from heat. Allow rest for 5 minutes.
5) Return to minimal heat, covered. Cook for 45 minutes or right up until all water/stock is absorbed. Eliminate and discard kombu (or conserve for vegetable stock). Fluff. Set aside.
one) Place chopped kale and one cup vegetable stock in soup pot. Bring to boil, minimize heat to simmer. Cook for 5-10 minutes, depending upon preferred tenderness and shade. (Can be accomplished even though rice is cooking to save time.)
2) Strain stock from kale. (Conserve the stock!)
three) Toss with 1/4 cup red beans, 1- 2 TBSP Balsamic vinegar, and, to taste: sizzling sauce, sea salt, fresh cracked black pepper. Serve more than the rice.
See complete set of photos: right here.