Brown rice and kale are two nutritional powerhouses. I love to combine them in a simple one-pot side that contains both starch and a vegetable. The recipe that follows uses raw kale that has been wilted by massaging it with olive oil and salt, rather than by cooking, which helps to preserve its nutrients.
This kale-studded brown rice makes a perfect base for a vegetarian rice bowl. Top it with baked or pan-seared tofu or seitan, or add vegetarian sausage or other meat substitutes. I like to top it with white beans cooked with vegetarian kielbasa.