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Cilantro Brown Rice with Carrots and Kale

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


  • 1 1/2 cup short-grain brown rice, dry
  • 3 cup water
  • 2 tbsp. extra virgin olive oil, Tuscan, unrefined
  • 2 cup fresh cilantro leaves
  • 2 tbsp fresh garlic
  • 1/4 tsp. Kosher salt, coarse
  • 4 cup fresh Lacinato kale
  • 2 tbsp. fresh lemon juice
  • 1 1/2 cup fresh carrots, chopped
  • 1 tbsp. fresh lime juice


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.