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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.

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