This recipe was in the Boston Globe and had special dressing and brown rice.

I made everything and then deleted and added what I liked.

This is basically a brown rice and vegetable dish, which is the staple of my weight conscious family.

Notice I didn’t say me.

First I made the dressing and it was good but too heavy.

Next I made the brown rice and it needed more water .

So here is the recipe. It tastes like chinese food.

3 cups water

1/2 teaspoon salt and 1/4 teaspoon black pepper

1 cup brown rice

1 box of baby kale

4 tablespoons olive oil

10 ounce package sliced mushrooms

1/2 head of thinly sliced cabbage

4 cloves minced garlic

one large sliced onion

1/4 teaspoon crushed red pepper

Boil the water and add the salt, pepper and rice .

Cover and turn down to simmer.

This takes about 40 minutes so start it first.

Saute the garlic and onion in the oil three or four minutes.

Add everything else one at a time, salting everything to taste as you go along.

First the mushrooms for a couple of minutes.

Season with salt and pepper.

Then the cabbage.

Season with salt and pepper.

Cook till it is almost wilted

Add the kale and cook for about four to five minutes until everything is combined.

Season with salt and pepper.

I also added a handful of grape tomatoes at the end.

Take a scoop of the cooked brown rice and cover with a least a couple of scoops of the vegetables.

I also added a little glazed balsamic and it gave it a wonderful flavor.

Don’t be afraid to add whatever you like but this is a great base.

Don’t overcook this because it will become mushy.

Published by cmangoff

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