1 shallot, diced finely
2 cloves of garlic, minced
1 Tbsp or more coconut oil
salt and pepper
2 cups uncooked brown rice
1 can black beans or adzuki beans, drained and rinsed
½ cup chopped kale, slivered
1 Tbsp nama shoyu or wheat-free soy sauce (or more to taste)
½ cup or more fresh cilantro, chopped
In a frying pan on medium-high, caramelize the shallots and garlic in the coconut oil. Add the slivered kale and sauté until soft. Add salt and pepper to taste.
Wash, drain and cook the rice in a large pot on the stove. When the rice is soft and water evaporated, add the black beans, vegetables and nama shoyu and stir well. Serve topped with cilantro.