Description
This Kale and Leek Brown Rice dish is a wholesome vegetarian meal featuring earthy kale and sweet leeks combined with fluffy brown rice. It’s easy to prepare, packed with nutrients, and perfect for a healthy dinner option.
Ingredients
Scale
- 1 cup of brown rice
- 2 cups of vegetable broth (or water)
- 1 tablespoon of olive oil
- 1 medium leek, cleaned and sliced
- 2 cloves of garlic, minced
- 4 cups of kale, stems removed and chopped
- 1 teaspoon of salt (adjust to taste)
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes (optional, for heat)
- 1 tablespoon of lemon juice
- 1/4 cup of grated Parmesan cheese (optional, for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Rinse the brown rice under cold water in a fine-mesh strainer to remove excess starch.
- In a medium saucepan, combine the rinsed rice and vegetable broth (or water). Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and let simmer for 40-45 minutes, or until the rice is tender and liquid is absorbed.
- Remove from heat and let sit, covered, for an additional 10 minutes. Fluff with a fork and set aside.
- Clean the leek by cutting off the root end and dark green tops, leaving the white and light green parts. Slice in half lengthwise and rinse under cold water. Slice into thin half-moons.
- Mince the garlic cloves and set aside.
- Remove tough stems from the kale and chop leaves into bite-sized pieces.
- In a large skillet, heat olive oil over medium heat. Add sliced leeks and sauté for 3-4 minutes until soft and translucent.
- Add minced garlic and sauté for an additional 1-2 minutes, stirring frequently.
- Add chopped kale to the skillet and cook for 5-7 minutes until wilted and tender. Add a splash of broth or water if sticking.
- Season with salt, black pepper, and red pepper flakes (if using). Stir to combine.
- Add the fluffed brown rice to the skillet and gently fold into the vegetable mixture.
- Drizzle lemon juice over the mixture and stir gently. Adjust seasoning if necessary.
- Serve the dish in bowls or on plates. If using, sprinkle Parmesan cheese on top and garnish with chopped parsley.
Notes
- This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave for 1-2 minutes or heat in a skillet with a splash of water or broth.
- Prep Time: 15 minutes
- Cook Time: 55 minutes