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Spicy-Sweet Kale, Coconut, and Brown Rice

Wait, wait, wait. Please don’t go. I know it sounds odd. I know you’re skeptical. Believe me, I was too.

But Joy over at Joy the Baker said this stuff was “wonderfully lovely,” and when Joy tells me something is lovely, I believe her. She’s a trustworthy kind of gal.

Here’s how right she was. This was one of the simplest, healthiest, and most satisfying dinners we’ve had in a long time. It’s savory and spicy, crunchy and chewy. The flavors are unexpected, but at the same time comforting and homey. Just imagine your family threw a surprise party for your mouth. That’s what this dish feels like.

Now this is the craziest part. In Joy’s post she called this dish “man food”. Now, don’t get me wrong, I trust Joy and everything, but that statement seemed a little far fetched. My husband loving a dish where the main ingredient is a dark green vegetable? I thought I’d ride a unicorn before I found that recipe.

Gosh, was I wrong. The Mr. LOVED this. Like, couldn’t stop eating the leftover crispy kale chips from the pan loved it. He even said it had a distinct meat-like quality to it. Keep in mind, this is coming from my steak loving, tofu hating, turkey bacon is an abomination husband. I don’t think you’ll get a better endorsement than that.

Savory, Spicy, Sweet Kale, Coconut, and Brown Rice
Yield: about 2-3 dinner sized servings
Recipe adapted from Joy the Baker who credits Shutterbean and Super Natural Every Day

Ingredients:
2 teaspoons toasted sesame oil
2 Tablespoons (gluten free) soy sauce
1 teaspoon Sriracha
Scant 1/3 cup olive oil
5 cups kale, ribs removed and torn in bite sized pieces
1 cup sweetened shredded coconut
1 cup uncooked brown rice

Directions:
1. Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper. Spread kale and coconut evenly on tray and set aside.
2. Prepare rice according to package directions.
3. In a small bowl, whisk together sesame oil, soy sauce and Sriracha. Slowly drizzle olive oil into the mixture, whisking constantly to avoid separation. Whisk until fully combined.
4. Drizzle about 1/2 of the oil mixture over the kale and coconut and toss until evenly coated.
5. Place pan in the oven and bake for 15-17 minutes or until crispy and browned around the edges.
6. Divide rice and kale/coconut chips evenly into bowls. Drizzle with additional oil mixture and serve warm.

 

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