Looking for a simple, yet tasty side dish of Greens with Carrots and Brown Rice to accompany any entrée of your choice?
Then you will love this!
This is an easy way to get more greens and vitamin-packed root veggie like carrots into your diet. And if you have leftover brown rice, this recipe can be whipped up in less than 10 minutes.
Shredding the carrot only takes a minute or so and I use a box shredder for a task like this. If you can find the carrots with their tops and leaving them on so you have a something to grab onto makes the shredding even easier. Otherwise, just grab on to the root end of the carrot and shred it down— leaving about 2 inches to save your fingers.
Or perhaps you feel like a Buddha bowl meal?
To build your Buddha bowl the brown rice can be served as the base of your meal. Then and add a protein of your choice served along with the wilted greens and shredded carrots on top.
Whatever you are in the mood for, this vegetarian recipe will not disappoint you!
And can easily be adapted to whatever greens are in season.
Trick of the Trade Tip
The brown rice can be prepped ahead, cooled, stored in a shallow glass Tupperware container with a lid and kept up to 4 days in the fridge. If using cooked rice for this recipe skip stem one. And just reheat with a little broth in a pot separately or in a steamer when ready to use.
Enjoy this simple Greens with Carrots and Brown Rice!
Greens with Carrots and Brown Rice
Equipment
- Large deep skillet
- Medium Stainless Steel pot
- Grater
- Measuring cups
- measuring spoons
- cutting board
Ingredients
- 2 Carrot shredded
- 2 Bunches dark leafy greens kale, collard greens or Swiss chard, tough stems removed, leaves very thinly sliced
- 1/2 Red onion finely chopped
- 1/4 tsp Sea Salt
- 1/2 tsp Black pepper
- 1 cup Brown rice prepared according to package directions
- 1/4 cup Water for cooking greens and carrots
Instructions
- Prepare brown rice according to package directions.
- After 30 minutes through cooking the brown rice or 10 minutes before it's ready, heat a large, deep skillet over medium heat. Add a little water or broth, seasoned with salt and pepper and saute the onions until translucent. Add little splashes of water/broth as needed to prevent onions from burning.
- Add 1/4 cup of water, greens and carrots and toss well.
- Cover and cook over medium heat, tossing once or twice, until greens are wilted and carrots are tender, 5 minutes.
- Toss and spoon over brown rice.