Brown Rice, Lentils & Kale
Tyler loved this one! This one is easy to pull together too (plus you get to julienne some carrots). Give it a try!
Ingredients
1 regular red bell pepper (diced)
1 regular orange bell pepper (diced)
2 large carrots (julienned – see preparation tips)
3 cloves garlic (peeled & pressed)
2 cups kale (chopped)
1 large lemons (juiced)
2 regular zucchinis (diced)
½ cup cheese (feta) (crumbled)
½ cup pepitas (raw)
1 cup brown rice
1 cup lentils (green)
1/16 cup red wine vinegar
1/16 cup balsamic vinegar
Red pepper (to taste)
Black pepper (to taste)
Dulse (to taste)
Instructions
- Gather your ingredients.
- Cook rice and lentils as per package and set aside.
- Prepare the veggies: dice bell peppers, zucchini, kale, peel garlic and julienne the carrots (see preparation tips below).
- In a large skillet over medium heat, sauté the garlic, bell peppers and zucchini for about 10 min.
- While the veggies are cooking, in a small bowl, mix the balsamic, red wine vinegar, lemon juice and set aside.
- Add in the carrots and kale and sauté another 8 min.
- Add in the cooked rice, lentils, pepitas, balsamic, red wine vinegar and mix until the rice, lentils and pepitas are warmed.
- Season to taste with black pepper, red pepper and dulse.
- Serve topped with crumbled feta cheese.
This was tasty. It’s also very adaptable. I didn’t have all the veggies called for so I improvised. I used a delicata squash instead of the zucchini and left out the pepitas. I used precooked lentils from Trader Joe’s and quick cook brown rice and it came together really fast.