Coconut Kale with Tumeric Rice
August 04, 2019
Hello, Monday! We love Meatless Monday’s around here. It’s a day to get creative yet keep it simple. This side dish is so healthy yet so delicious. Impress your guests, feed your family or make a batch for you lunches for the week. Your body will thank you!
Coconut Kale with Tumeric Rice
Author: Naturally Ella
Ingredients:
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2 teaspoons olive oil
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1/4 cup yellow onion (minced)
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2 teaspoons minced ginger
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1 cup brown rice (short grain)
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1 teaspoon turmeric
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1 1/2 cups vegetable broth
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1/4 teaspoon salt (if needed)
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1 bunch of kale
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1 tablespoon olive oil
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4 cloves garlic (minced)
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1/2 cup vegetable broth
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3/4 cup full fat coconut milk
- salt
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toasted cashews (for topping)
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coconut flakes (Toasted, for topping)
Instructions:
Heat a medium sized pot over medium-low heat. Add the onion and cook for 4 to 5 minutes, until the onions are translucent and fragrant. Stir in the ginger, cooking for one minute. Next, add in the rice and turmeric, toasting for one more minute. Measure in 1 1/2 cups vegetable broth and bring mixture to a boil, reduce to a simmer, cover, and let cook for 35 to 40 minutes, until the majority of liquid has been absorbed. Remove from heat and allow to sit for 10 minutes.
Prepare the kale by removing the stems and cutting the leaves into 1/4 inch strips. Towards the end of the rice being ready, heat 1 tablespoon of olive oil in a large, wide pot. Add in the garlic, cooking for roughly a minute. Add the chopped kale and stir to coat with the garlic. Add in 1/2 cup vegetable broth, cover, and let kale cook for 5 minutes, stirring occasionally.
Add in the coconut milk and continue to cook greens until tender, roughly 3 to 5 minutes more. Taste and add salt as needed.
Serve greens over a large scoop of turmeric rice and top with toasted cashews and coconut.
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