Brown Rice and Kale
There are lots of ingredient variation opportunities with this recipe, I’ve listed some. So feel free to mix and match according to what you have on hand. This version is based on a recipe from the 101 Cookbooks blog.
- splash of extra-virgin olive oil
- pinch of fine grain sea salt
- 1 shallot, minced
- 3 cups cooked brown rice (or quinoa, or other grain)
- 1 cup corn, fresh or frozen
- 1 1/2 cups kale, spinach or other hearty green, finely chopped
- 2 cups extra-firm nigari tofu, browned in a skillet a bit (cooked chicken works well also)
- 1/3 cup pesto
- 1/3 cup pine nuts, toasted (or pumpkin seeds)
- 1/4 cup cherry tomatoes, halved (or chopped sun-dried tomatoes)
In a big skillet or heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the brown rice and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through. Remove the skillet from heat and stir in the pesto and pine nuts. Mix well so the pesto is spread throughout. Fold in the cherry tomatoes.
Serves 4-6