Prep Time 15 minutes
Cooking Time 1 hour
Yields 6 Servings
3 tablespoons extra-virgin olive oil
1 ½ cups Short Grain Organic brown rice
3 cups low-sodium vegetable broth
1 ½ cup Kale or Swiss Chard or Mustard Greens (any dark leafy greens are fine) lightly packed
½ cup cilantro or dill or parsley (pick your favorite fresh herb), lightly packed
1 jalapeño or serrano pepper, seeded, membranes removed and roughly chopped
1 medium purple onion, peeled and roughly chopped
2 garlic cloves, peeled, roughly chopped
¼ teaspoon salt,, 1/4 teaspoon pepper, more to taste
Place the greens, herbs, jalapeño, onion, garlic, salt, pepper and ½ cup of the vegetable broth in a food processor or blender. Blend until smooth.
Heat the oil in a heavy-bottomed pot over medium heat. Add the rice and stir to coat. Spread the rice in an even layer on the bottom of the pot and let the rice lightly brown.
When most of the rice has lightly browned, pour the green purée over the rice. Stir until the rice is evenly coated with green purée and continue to cook, stirring constantly, for a minute. Add the rest of the vegetable broth to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Cook the rice on a very low simmer until tender, 35 to 40 minutes.
Once the rice is done cooking, remove the pot from heat. Keep it covered for any extra liquid to absorb. Let sit for 10 minutes.
Tip - serve roasted vegies or beans over rice with freshly sliced avocado and/or fresh salsa for a quick easy weekday meal. This is our favorite family go to meal, packed with nutrients, kids love it with tortilla chips crumbled on top. Enjoy!