Cilantro Brown Rice with Carrots and Kale

Recipe courtesy of
  • AdventHealth

Recipe Ingredients

  • 1½ cups short-grain brown rice, dry
  • 3 cups water
  • 2 tablespoons extra virgin olive oil, Tuscan, unrefined
  • 2 cups fresh cilantro leaves
  • 2 tablespoons fresh garlic
  • ¼ teaspoons Kosher salt, coarse
  • 4 cups fresh Lacinato kale
  • 2 tablespoons fresh lemon juice
  • 1½ cups fresh carrots, chopped
  • 1 tablespoon fresh lime juice

Cooking Instructions

Combine rice and water. Cook rice according to the package directions.

Steam kale and chop. In a food processor combine the olive oil, cilantro, garlic lemon juice, lime juice, salt and pepper. pulse to a rough mince, NOT puree. Set Aside

After the rice is cooked completely, fold in the cilantro mixture, the chopped carrots and the chopped Kale. Serve warm.

Category Tags

Appetizers and Sides
Diabetes-friendly

Nutritional Data

Calories: 114.64
Fat: 3.15 g
Saturated Fat: 0.34 g
Cholesterol: 0.0 mg
Sodium: 63.24 mg
Carbohydrates: 22.01 g
Fiber: 2.54 g
Sugars: 0.88 g
Protein: 2.52 g