Tuesday, February 4, 2014

Sweet Brown Rice with Dried Cranberries and Garlic Kale

Easy as pie rice. 

Serves 4
  • 1 cup long grain brown rice (uncooked)
  • 2-1/4 cup filtered water
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/3 cup dairy free butter of choice (such as Earth Balance)
  • 1 cup chopped kale, stems removed
  • 2 garlic cloves, minced
  • 1/3 cup dried cranberries
  1. Place rice, water, olive oil, and sea salt in a rice cooker, and cook according to package instructions.
  2. Meanwhile, in a pan over medium heat, melt butter, and sauté with kale and minced garlic until kale is fully wilted, stirring frequently so it doesn't burn. Cover.
  3. Right before the rice looks done (about 10 minutes or so, when there is still water visible), mix in dried cranberries and sautéed kale/butter from step 2.
  4. Remove rice from heat once fully cooked and serve warm. Serving suggestion: this tastes great with avocado and tofu, and alongside candied brussels sprouts.


  1. What a pretty recipe! I love how kale just brightens up any dish!:) Love it!

  2. In my experience pots, pans and the utensils in the kitchen are very important to making a quality rice.. Recently, I added a new addition into my kitchen it was a Zojirushi rice cooker which is one of the best rice cooker brand you can find on the market.

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