Kale and Brown Rice Salad
by Stacey Amagrande Yields1 Serving 2 bunch kale, washed and stems removed and coarsely chopped 1 cup cooked brown rice, or any rice you prefer 1 small white
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Cooking tools:
- Microplane
- Pepper mill
- Pan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 2 bunches kale, washed and stems removed and coarsely chopped
- 1 cup cooked brown rice, or any rice you prefer
- 1 small white onion, diced small
- 4 cloves garlic, sliced thin
- Zest and juice of one lemon
- 3 tbsp fresh cilantro, chopped fine
- 3 tbsp fresh green onion, sliced thin on bias
- 1 cup vegetable stock or water
- ¼ cup olive oil
- 1 tsp crushed red pepper flake
- ½ tsp freshly ground nutmeg
- Salt
- pepper
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