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This was suppose to be for supper tonight but turned out so good we couldn't wait.
So...lunch and supper it is. No complaining from me.

It's awesome!

I ended up adding just a touch of salt and pepper once it was done
but that's going to depend on how salty your broth is.

We ate it with a drizzle of soy sauce, but it would also be

great with a drop or two of sesame oil and/or toasted sesame seeds.

Linked with Sunflower Supper Club: Weekend Potluck,
Rattlebridge Farm: Foodie Friday,
Addicted to Recipes: Scrumptious Sunday and
Six Sisters Stuff: Strut Your Stuff Saturday.

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Ginger Brown Rice with Kale

Serves 6-8

1 tbsp Olive Oil

1/2 Onion, small dice

2 Carrots, small dice

2 Garlic Clove, minced

1 tsp Fresh Ginger, microplane or finely minced

Pinch Red Pepper Flakes

1 1/2 cups Brown Rice

1 1/2 cups Kale, stems removed and chopped (3-4 large stalks)

3 cups Chicken Broth

2 tsp Balsamic Vinegar

1 tsp Tamari or Soy Sauce

Heat up olive oil in a large saucepan. Add onion, carrots, garlic, ginger and red pepper flakes; sauté 3-4 minutes. Stir in rice until well combined; stir in kale. Add broth, vinegar and soy sauce. Bring to a boil; cover and reduce heat. Simmer for 35-45 minutes. Let sit covered for 5-10 minutes. Taste for seasoning and add salt and pepper if needed.

Serve with a drizzle of soy sauce or a few drops of sesame oil, if desired.

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