Toasted Coconut Brown Rice with Kale

This recipe is more like a meal in itself. It makes for great leftovers for lunch the next day with some greens and canned chickpeas. Don’t be intimidated by the long list of ingredients, it’s worth it!

Recipe adapted from www.cookieandkate.com.

INGREDIENTS  

• 2 cups short grain brown rice

• 2.5 cups water

• 1 tbsp coconut oil

• 1/4 tsp salt (I use Himalayan Pink Salt)

• 1/4 cup coconut flakes

• 2 tbsp avocado oil

• 3 carrots

• 1 bunch of kale

• 1/4 cup chopped almonds (optional, but lends crunch)

• 2 scallions

• 3 cloves garlic

• 1 inch piece of ginger

• 1/4 cup Tamari (or soy sauce)

• 1 tsp sriracha (optional; use less or omit if kids are eating)

• 1/2 lime, juice and zest

• salt + black pepper (to taste)

INSTRUCTIONS

• Add rice, water, coconut oil, and salt to instant pot. Set to 'sealing' and 'high pressure' for 22 minutes. (Or cook on stovetop according to package instructions.) While rice cooks, prepare the rest.

• Spread coconut flakes onto a pan lined with foil. Toast in toaster oven or broil in oven 2-4 minutes until golden brown. Watch it so it doesn't burn.

• Prepare the veggies: Dice the carrots. Tear the kale from the stems and roughly chop. Thinly slice scallions. Mince garlic. Peel ginger with a spoon and mince. Chop the almonds. Zest the lime.

• Heat a large pan over medium-high heat. Once hot, add avocado oil, add carrots and sauté 5-7 minutes.

• Add kale and almonds, season with salt and pepper, sauté 3 minutes.

• Add, garlic, ginger, scallions, Tamari, and sriracha. Sauté 1 minute.

• Turn off heat and add mixture to rice.

• Add coconut, lime juice and lime zest. Taste and add salt if needed. Stir and pour into serving bowl.