Brown Rice Salad with Kale and Pesto
2 cups leftover or pre-cooked brown rice
1/4 cup prepared pesto
1 cup cooked kale torn or cut into bite sized pieces
1/4 tsp of abodo all-purpose seasoning or dash of salt and pepper, to taste
Combine all ingredients in a large bowl and season lightly with all-purpose seasoning, to taste. This dish is delicious warmed or chilled.
Sunflower Seed Basil Pesto
2 cups fresh basil leaves, packed
1/2 cup sunflower seeds (or pinenuts or walnuts)
1/2 cup olive oil
2-3 cloves of garlic
1/4 tsp salt (or to tase)
1/2 tbsp lemon juice
1/4 cup nutritional yeast (optional)
Combine all of the ingredients in a food processor or blender. Blend well into a sauce. Add more oil if needed.
Serve with bread, rice, pasta, pizza, baked potato or crackers.
Nutritional yeast can be found at most natural supermarkets. you can also order it online. Nutritional yeast has a cheesy/nutty flavor and as the name implies, it is extremely nutritious. Is is high in vitamins B-12, B-6, Floate, Niacin, protein, and trace minerals such as magnesium and copper.
Pesto is very versatile. You can substitute various greens in place of the basil.
Smoky Kale & Garbanzo Bean (Chick-Pea)
4 Servings |5 min Prep Time |12-15 minutes Cook Time
Total Time 20 minutes
2 bunches of kale, washed, tough stems removed
½ cup water
1 tablespoon olive oil or sesame oil
3 cloves of garlic (minced) or ½ tablespoon of garlic powder
½ cup canned or fresh tomatoes
¼ teaspoon smoked paprika
1 15.5 ounce of Garbanzo Beans (Chickpeas), rinsed
Sea salt to taste
Optional Ingredients: Liquid smoke, nutritional yeast, bell peppers, onion
Put kale and filtered water in pan. Sprinkle with a little sea salt and cover. Bring to a boil and cook for 3-5 minutes until kale is slightly wilted. The kale should still be a rich dark green.
Remove the kale and cool quickly by running under cold water or dunking in a cold water bath. Drain kale and squeeze out excess water. Chop kale coarsely and set aside.
Heat oil in sauté pan over a medium heat. Add the fresh garlic and cook until it turns golden. Add the tomatoes and add a dash of sea salt. If using garlic powder, add the powder directly to the tomatoes. Cook for 5 minutes.
Add the smoked paprika. Stir and cook for 1 minute. Add any optional ingredients desired. Add the kale and stir to coat the kale with the tomatoes and spices. Cook until kale is thoroughly heated. If the pan looks dry, add ¼ cup of hot water to the pan and cook until water has evaporated. Serve immediately.
Although kale is the featured green, collards, Swiss chard and many other greens would be work well too.