I had a ton of vegetables in the fridge that needed to be eaten, and a bag of brown rice in my pantry that I forgot I had, so I put them all together! I added almonds and cashews towards the end for a nice occasional crunch in the mix. :) It was a bit bitter because of the rutabaga and turmeric, but I liked it anyway. See what you think!
Recipe:
(Creates 2 servings)
1 Cup Brown Rice
2 Cups water
2 Kale Leaves, diced (even the stems, if you'd like)
1 Tomato, diced
1 small Rutabaga, diced
2 Garlic cloves, minced
1/4 Cup diced Yellow Onions
1/2 Bell Pepper, diced
1 Green Onion, diced
1 Handful of Almonds
1 Handful of Cashews
Tumeric
Garlic Powder
Ground Ginger
Rosemary
Basil
Oregano
Pepper
Salt
Directions:
Let the water boil in a medium pot. Once it starts boiling, stir in the brown rice with some salt. Turn the heat down to medium-high and put a lid on the pot, but leave it partially uncovered.Leave the chopped tomatoes and bell peppers on the side, but throw in the other veggies as you cut them.
Let the rice cook for a total of about 40 minutes, or as the package suggests. Once the rice is done cooking, stir in the tomatoes, bell peppers, nuts and spices.Let it sit for like 2 minutes to get heated by the rice, and then serve. I
personally like to add the salt and pepper last, once it is served.
Enjoy!
