Kaleorizo

KaleorizoIt is no secret now how much I love to eat kale. I have eaten kale raw as a salad, steamed with olive oil and lemon and mixing in with lentils for added texture. A couple of days ago I decided to recreate a traditional Greek dish by substituting spinach with kale. Thus I have created a new dish. I’m calling it Kaleorizo instead of Spanakorizo. The concept is the same however instead of stewed spinach, kale is the star green in this vegetarian meal that is big on flavour and nutrition.

KALEORIZO

1 bunch of kale, chopped

1 onion, diced

3 to 4 garlic cloves, diced

2 cups tomato pulp

3 cups chicken / vegetable stock

4 cups water

1 cup brown rice

salt

pepper

mint

olive oil

1. Saute onions and garlic in the olive oil on medium heat for 2 to 3 minutes.

2. Add the kale and stir together with the onion and garlic. Sprinkle with salt, pepper and mint.

3. Pour in the tomato pulp, chicken or vegetable stock and half of the water. Bring to a boil.

4. Once the liquid in the pot is at the boiling point add the brown rice. Stir well and lower heat and simmer for 45 minutes.

5. If the rice has not cooked through in 45 minutes add 2 remaining cups of water, stir and continue to simmer for 10 to 15 minutes.

 

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