I wanted to bring back an oldie but goodie blog post as eating green leafy veggies can end up on kids “I don’t wanna eat that” list. But if you’re little ones love eating rice (as most do), why not add the veggies as a secret ingredient? Sneaky, I know! We like adding Lacinato Kale (Italian Kale) to our Mexican rice. I make sure the kale itself is blended along with our tomato mixture so that the kale is not noticeable.
Most veggies lose vitamins and mineral when cooked too long or at high temperatures but interestingly enough, Lacinato Kale holds up really well when boiled. Also, did you know one serving of kale offers a dose of dietary fiber, protein, thiamine, riboflavin, folate, iron, magnesium and phosphorus? Plus, it’s a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, calcium, potassium, copper and manganese. Who knew?
Makes around 8 servings
- 2 large organic Lacinato kale leaves (hold their shape even during long cooking periods which makes them perfect for soups or boiling temperatures)
- 2 cups jasmine rice
- 4 medium-sized organic vine-ripened tomatoes
- 1/2 tsp cumin
- 1/2 tsp paprika
- 2 cups water
- 1 tbsp grape seed oil
- 1/4 cup chopped organic onion
- 1 organic garlic clove, minced
- 1 tbsp kosher salt
Add diced tomatoes, kale, chopped onion, garlic and water into blender. In large saucepan, add oil, spices and rice and cook on medium setting. Stir continuously for 5 minutes or until rice is toasted. Let stand for a couple of minutes. Add mixture from blender into pan but be careful as saucepan is hot (use pan lid to cover the pan and slowly add in the mixture). Stir and bring to a boil on medium setting. Add salt and reduce heat. Cook for about 20 minutes on low. Remove pan from stove top and fluff rice with fork. Serve and enjoy.
*Note: Additional kale will make your rice a bit more green. We now add around 4 leaves to 8 servings.
Cheers to being sneaky chefs and having the kids eat their green leafy veggies that are high in vitamins and contain powerful antioxidants.