This rice dish celebrates all the best flavors of winter and early spring. Serve it as a side dish to grilled or braised meats or as a simple, vegetarian lunch.
Course Lunch, Side Dish
Cuisine American
Dish Type Salad
Cooking Style Easy, vegan, Vegetarian
Diet and Health gluten-free, Healthy, low fat
Seasonal spring, Thanksgiving, winter
Ingredient beets, brown rice
Prep Time 15 minutesmins
Cook Time 45 minutesmins
Total Time 1 hourhr
Servings 4servings
Author Diane Brown
Ingredients
2Tbspolive oildivided
3leekswhite and light greens sections, cut into rings, well washed
4garlic clovespeeled and sliced
1cupbrown riceor brown rice mixture (wild rice, red quinoa, barley)
2 1/2cupsvegetable or chicken stock
tspsaltplus salt and black pepper to taste
1head kaletough ribs removed, leaves cut into small pieces
3golden beetswashed and trimmed, roasted in foil packet, cut into slices
Dressing:
1orangezested and juiced
2Tbspwhite balsamic vinegar
2Tbspmaple syrup
1TbspDijon mustard
1/4cupolive oil
Instructions
In a saucepan, heat olive oil to a shimmer over medium-high heat.
Cook leeks and garlic until tender while stirring, about 5 minutes.
Add rice and stir with oil and leek mixture, allowing to slightly toast the rice, for about 2 minutes.
Add stock and salt, stir, then cover and cook for 30 minutes, or until rice is cooked but slightly firm.
Cool and fluff with a fork.
In a skillet, heat another tablespoon of olive oil, and cook kale until bright green.
Remove from heat and place in a large bowl. In a small bowl, combine orange zest and juice, vinegar, maple syrup, Dijon mustard and olive oil. Whisk to combine.
Mix the kale with the rice, beets and dressing. Season with salt and pepper, serve or hold in the refrigerator for up to 2 days.