Lunch, Sides, Vegetables, Winter
April 18, 2021
1 cup dry brown or wild rice mix
1 tablespoon white miso paste
2-3 fresh garlic cloves, finely chopped
½ tablespoon fresh ginger, grated
2 teaspoons olive oil
3 cups kale or other winter greens, roughly chopped
1 teaspoon crushed red pepper flakes
2 tablespoons rice vinegar
2 tablespoons water
½ cup roasted red peppers, finely chopped
Salt and pepper, to taste
1.Wash hands well with soap and warm water. Wash produce well and chop as directed.
2.In a medium pot, cook rice with miso paste, garlic and ginger, until tender. Put in a large bowl. Set aside.
3.In a large skillet, heat oil. Sauté greens and red pepper flakes over medium heat for 3 to 5 minutes, until wilted.
4.Turn off heat. Add vinegar and water to wilted greens; stir to combine.
5.Add brown rice and chopped peppers to greens mixture; toss to combine. Add salt and pepper, to taste.
6.Serve warm. Refrigerate leftovers for up to 5 days. Enjoy!