Name: Lemon Rice with Kale and Mint
Yield: Makes 4 Servings
Ingredients: 2 cups water; 1 cup stemmed (see box) and finely chopped kale, packed; 1 tablespoon garlic-infused olive oil; 8 Campari or cocktail tomatoes, quartered, or 16 to 20 yellow, orange, or red grape tomatoes, halved lengthwise; ¼ cup pine nuts, raw or lightly toasted (see tip); 2 teaspoons grated lemon zest (optional); 1 cup white basmati or long-grain white rice; 3 tablespoons freshly squeezed lemon juice; 1 tablespoon lemon-infused olive oil or extra-virgin olive oil; 20 pitted kalamata or oil-cured olives, chopped or sliced; ¼ cup thinly sliced scallion greens or chives (optional); ¼ teaspoon sea salt; 1½ tablespoons dried spearmint

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

With vivid, contrasting colors, this dish is a sight to behold. The aroma of mint and lemon will invigorate any sluggish appetite. This is my weekly go-to choice on days when I want something fabulous but don’t feel like getting too involved in the kitchen. It’s also an excellent dish for company.

Ingredients

2 cups water
1 cup stemmed (see box) and finely chopped kale, packed
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Method

Put the water and kale in a medium saucepan (preferably nonstick) and bring to a boil over medium-high heat. Decrease the heat to medium, cover, and cook until the kale is tender, 5 to 8 minutes. Add the rice, lemon-infused oil, garlic-infused oil, spearmint, optional zest, and salt and stir to combine. Decrease the heat to low, cover, and cook until the water is absorbed and the rice is tender