This dish is inspired by Tales of a Kitchen, one of my all time favorite blogs. The original recipe is a raw Massaged Kale Avocado and Millet Salad, which can be found by clicking on the highlighted link. In contrast, my recipe is a hot dish with fewer ingredients than the salad calls for. With the weather still chilly here in the northeast, warming rather than refreshing is what I am looking for. Whichever version suits you, both use a similar salad dressing base and are absolutely delicious!
2 tablespoons extra virgin olive oil for frying
1 yellow onion, finely chopped
1/2 large red bell pepper, finely chopped
1 carrot, grated
4-5 large kale leaves, chopped, stems removed
1 cup cooked brown rice
black pepper to taste
1/4 cup pumpkin seeds
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
pinch red pepper flakes, optional
In a large sauté pan, heat the oil over medium high heat. Add the onion, pepper and carrot to the pan. Sauté until the onion becomes translucent, stirring occasionally, about 3-5 minutes. Add the kale and cook until wilted. Stir in the brown rice, black pepper and pumpkin seeds. Remove pan from heat.
In a small bowl, whisk together the oil, vinegars, mustard and red pepper flakes. Stir vinaigrette into the rice mixture. Portion into bowls and serve.