Shredded Kale, Brussels Sprout, Shallot, and Turmeric Sauté over Forbidden Black Rice
(courtesy of Kaili Sanchez. Serves 4)
“This dish was created while looking through my refrigerator, very hungry and needing warmth from the inside out,” Sanchez says.
½ cup water
1 tablespoon coconut or olive oil
1 bunch kale leaves, de-stemmed
½ pound Brussels sprouts
1 large shallot, sliced thinly
3 cloves garlic, chopped
1 teaspoon ground turmeric
1 teaspoon chopped ginger (optional)
For rice:
1 cup black forbidden rice or brown rice
1¾ cups water
Salt
In rice cooker or small saucepan, make rice according to the directions.
In a large sauté pan, heat water until boiling. While it’s heating, thinly slice kale leaves, quarter Brussels sprouts, and thinly slice shallot. Place vegetables into heated water and cover to cook, 3 to 4 minutes or until Brussels sprouts are starting to soften but still are a little firm.
Drain vegetables and set aside. Add coconut or olive oil to the pan and bring to medium heat with chopped garlic. Toss vegetables back into warmed oil with turmeric and sauté for 3 to 5 minutes.
Plate the beautiful black rice in the center of the plate, then top with dazzling golden vegetables. I top mine with crispy seaweed, but this also goes great with cooked chicken, beef, tofu, and beans.
