I came home from 4 nights away to nothing in the fridge but some kale!! A girl has got to eat… new recipe time 🙂
1 cup brown rice
2 cups water plus 2 Tbls. extra water
1 bunch kale, chopped
2 tsp. McKay’s vegan chicken seasoning
1 tsp. onion powder
1/2 tsp. garlic salt
Lightly coat a covered casserole dish with coconut oil. Add rice, water, seasonings and stir. Add chopped kale on top, cover and bake for 65 minutes at 350 degrees. Serve with salsa and beans if desired.
2 carrots, scrubbed and sliced thick
3 parsnips, scrubbed and chopped thick
2 collard or kale leaves, washed and sliced or chopped
5 green onions, sliced (use all white and green parts)
1/4 cup or small bunch fresh parsley, chopped
3 sprigs fresh dill (optional) or use 1 tsp. dried
salt and pepper to taste
In a medium pot, bring ingredients to a low boil, turn down the heat and simmer until veggies are tender, about 25 minutes.