1 cup (uncooked) brown rice
2 large carrots, peeled and chopped
1 red bell pepper, chopped
2 shallots, chopped (1 shallot reserved for later)
1 clove of garlic, chopped
2 tsp grapeseed oil
4 packed cups of baby kale, chard, or any mix of dark, leafy greens
2 tbsp butter
1 tbsp flour
1 tsp red pepper flakes
1 cup coconut milk
1 cup of shredded grass-fed cheddar cheese
Salt and pepper to taste
In a medium saucepan, combine rice with 1 3/4 cups of water and bring to a boil. Cover pot and reduce to a simmer. Cook until water is absorbed and rice is soft but still firm in the center. Let rest for 10 minutes then transfer to an 8x8 casserole dish.
Meanwhile, in a large pan or dutch oven, sauté carrots, pepper, shallot, and garlic in grapeseed oil until they begin to brown and become fragrant. Add the kale or leafy greens and mix until greens just become wilted. Add this mix to the rice and stir until combined.
In the same pan, melt 2 tbsp butter with remaining shallot and cook until shallots begin to turn translucent. Add flour and red pepper flakes and cook another minute. Add coconut milk and stir until mix just begins to thicken slightly and reduces, approximately 3-5 minutes.
Add the milk sauce to rice and kale and stir to combine. Season with salt and pepper and top with cheddar cheese. Bake uncovered in a preheated 350 degree oven until cheese is brown and rice mix is bubbly.
Serve with a bitter green or arugula salad topped with honey mustard vinaigrette!
Juice of 1/2 lemon
1 tsp dijon mustard
4 tbsp olive oil
1 tsp honey
2 tsp cider vinegar
Place all ingredients in a jar and shake until combined. Enjoy!