*Brown Rice, long grain, 2 cup
kale, raw, 2.5 cup
Broccoli, fresh, 1 cup, chopped
Onions, raw, .5 cup, chopped
Garlic, 6 cloves
Green Peppers (bell peppers), 0.5 cup, chopped
Olive Oil, .25 cup
Cider Vinegar, .33 cup
*Green Chiles (Whole), 3 oz
I used a 4 oz can of chopped green chiles, you can do that or use fresh. You can also adjust the garlic to where you like. I love garlic and it mellows with cooking so I but 6-8 cloves in, crushed and lightly chopped. I also used a bunch of green onions, use whatever onions you like. This will work with about any combo of cooked greens and other green veggies. I am trying to make friends with kale and this recipe turned out VERY tasty!
Cook pepper and onions first, get them to start to soften.
Add kale, crushed garlic cloves, broccoli and toss.
Add seasonings. I use Mrs Dash blends for a lot of my seasoning bases. A key ingredient for this one was celery seed!
Add apple cider vinegar.
Add canned chilies; if using fresh put them in with the onions and bell peppers.
Mix with rice. Add more vinegar and a little more oil if needed to keep it flavorful and not too dry. This should turn out more like a rice veggie salad that can be served warm or chilled, and should work with other grains as well.
Serving Size: Makes 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CPTLISA1971.