Brown rice turkey kale rolls | Heart and Stroke Foundation

Ingredients

• 1/2 cup (125 mL) brown basmati rice
• 1 cup (250 mL) sodium reduced vegetable or chicken broth
• 1 large clove garlic, minced
• 1/2 tsp (2 mL) dried rosemary leaves
• Pinch fresh ground pepper
• 8 oz (250 g) extra lean ground turkey
• 2 tbsp (25 mL) chopped fresh parsley
• 2 tbsp (25 mL) fresh grated Parmesan cheese
• 1 tbsp (15 mL) balsamic vinegar
• 8 large kale leaves without stems, rinsed and patted dry
• 1 1/4 cups (300 mL) passata (strained tomatoes)
• 3/4 cup (175 mL) water