Recipe: Seasonal Wild Rice

INGREDIENTS

3 cups cooked brown rice (use left-overs or cook fresh)
1 tsp. coconut oil
3 Tbsp. tamari
1/2 Tbsp. ginger powder
1 Tbsp. coconut sugar
1 cup green beans
3 leafs of kale
1 carrot
4 radishes
1/4 cup red onion
1/4 – 1/2 cup water, as needed
Freshly ground pepper

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DIRECTIONS

Wash and chop all vegetables.  

Bring a pan to medium high heat.

Pour 1/4 cup water into pan and cook carrots and green beans until slightly soft. 

Next add in radishes, red onion and coconut oil. Continue to cook until red onion become soft (may need to add in a little more water.)

Next mix in tamari, ginger powder, sugar and finely chopped kale. Cook for another minute.

Finally, mix in rice and stir continuously. Pan should be getting a little dry, this is good.

Serve warm or cold with a fresh grind of black pepper.

Serves: 2-3
Total Time: 20 minutes (with already cooked rice)