Turmeric Rice with Coconut Kale

PREP TIME:  10 mins    COOK TIME:  45 mins    TOTAL TIME:  55 mins    SERVES: 2 servings

INGREDIENTS

Turmeric Rice

  • 2 teaspoons olive oil

  • 1/4 cup minced yellow onion

  • 2 teaspoons minced ginger

  • 1 cup short grain brown rice

  • 1 teaspoon turmeric

  • 1 1/2 cups vegetable broth

  • 1/4 teaspoon salt, if needed

Kale

  • 1 bunch lacinato kale

  • 1 tablespoon olive oil

  • 4 cloves garlic, minced

  • 1/2 cup vegetable broth

  • 3/4 cup full-fat coconut milk

  • Salt

  • Toasted Cashews, for topping

  • Toasted Coconut Flakes, for topping

INSTRUCTIONS

  1. Heat a medium pot over medium-low heat. Add the onion and cook for 4 to 5 minutes, until the onions are translucent and fragrant. Stir in the ginger, cooking for one minute. Next, add in the rice and turmeric, toasting for one more minute. Measure in the vegetable broth and bring mixture to a boil, reduce to a simmer, cover, and let cook for 35 to 40 minutes, until the majority of liquid has been absorbed. Remove from heat and allow to sit for 10 minutes.

  2. Prepare the kale by removing the stems and cutting the leaves into 1/4" strips. Towards the end of the rice being ready, heat the tablespoon of olive in a large, wide pot. Add in the garlic, cooking for roughly a minute. Add the chopped kale and stir to coat with the garlic. Add in the vegetable broth, cover, and let kale cook for 5 minutes, stirring occasionally.

  3. Add in the coconut milk and continue to cook greens until tender, roughly another 3 to 5 minutes more. Taste and add salt as needed.

  4. Serve greens over a hefty scoop of turmeric rice and top with toasted cashews and coconut.

Variations for the turmeric rice

I think what I love most about this meal is that the variations are endless while the flavor profiles stay the same. You could mix up the greens, change out the grain, add protein- completely change the meal all while keeping the coconut/turmeric flavors.

 

 

ADD PROTEIN: My favorite thing to do is toss in chickpeas with the kale but other legumes would work, or tofu.

GREENS: Chard and Collards are the best greens to replace the kale as they stand up to the heat just as well.

RICE: I love brown rice but I know that it takes a bit of time to cook. Turmeric works beautifully with millet and cuts the cooking time in half.