Greens with Carrots and Brown Rice
This is a nice greens dish with shredded carrots served over brown rice. Sauteing the onions first in a little seasoned water or broth really helps with laying the flavour in this simple, yet warming and tasty side dish to any entree.
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.
Notes
Nutrition Per serving: 310 calories (70 from fat), 8g total fat, 4.5g saturated fat, 25mg cholesterol, 530mg sodium, 50g total carbohydrate (6g dietary fibre, 3g sugar), 11g protein
Nutrition
Calories: 191kcalCarbohydrates: 41gProtein: 4gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 170mgPotassium: 248mgFiber: 3gSugar: 2gVitamin A: 5097IUVitamin C: 3mgCalcium: 31mgIron: 1mg
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