Cooktop Cove: Making a wholesome and delicious vegetarian meal just got a whole lot easier with this recipe
By Robin Donovan
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.
Vegetarian Garlic Butter Brown Rice with Kale
4
5 minutes
35 minutes
40 minutes
1 tablespoon olive oil
2 tablespoons unsalted butter
1 1/2 cups uncooked brown rice
1 garlic clove, minced
1 bunch (about 10 leaves) kale, stemmed and finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cook the rice in your usual manner (in a rice cooker or on the stovetop), following package directions for how much water to add.
While the rice is cooking, in a large skillet, add the olive oil, butter and cook until the butter is completely melted. Add garlic to the pot along with kale. Cook for a minute. Then, add salt and pepper. Toss to combine for about 3 mins.