28 Nov

jasmine rice w/ kale

This is one of those no recipe recipes.

I often add nuts and dried fruit to my rice and couscous so this combo seemed like a no-brainer to me.

It was quick and easy to throw together and quite delicious which really is the most important part.

Ingredients

Jasmine Rice
Sliced Almonds
Dried Cranberries
Kale

Follow the package instructions for cooking your rice. While the rice simmers, saute some kale in a little extra virgin olive oil and garlic just until tender and bright green.

Toast the almonds in a dry pan over medium heat for a few minutes just until you notice a nutty, toasty smell. Then kill the heat and set the almonds aside.

When the rice is done, add the sauteed kale, toasted almonds and cranberries and mix together. Sprinkle a little lemon juice or lemon zest on top and season to taste with sea salt.

The ratios are totally up to you on this one. It’s pretty hard to mess up. So if you’re nuts for kale, add lots. It does shrink down a bit after it’s cooked. If you don’t like almonds, use sunflower seeds or leave out the nuts all together.

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