Hearty Lentil And Kale Pilaf Recipe

About this recipe

A diabetic-friendly vegetarian dinner featuring tender lentils, nutrient-rich kale, and wholesome brown rice, all simmered in a flavorful tomato base.

Ingredients

• 250 g Spinach - Chopped
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 2.5 Kg Austin Whole Peeled Tomato
• 1 kg Whole Farm Premium Brown Rice
• 80 g Knorr Vegetables Stock Cubes
• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 80 g Keya Foods Grinder Rock Salt Black Pepper

Instructions

1. 1. Rinse 1 cup of brown rice under cold water and cook it according to package instructions. Set aside once done.
2. 2. In a medium pot, bring 4 cups of vegetable stock to a boil. Add the cooked brown rice and simmer for 5 minutes to absorb the flavors. Drain any excess liquid and set aside.
3. 3. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion and sauté for 3-4 minutes until softened.
4. 4. Add 3 minced garlic cloves to the skillet and cook for an additional 1 minute, stirring frequently.
5. 5. Stir in 1 bunch of chopped spinach and sauté for 2-3 minutes until the leaves are wilted.
6. 6. Add 1 tomato to the skillet and simmer for 5-7 minutes, allowing the flavors to meld and the spinach to soften.
7. 7. In a large mixing bowl, combine the cooked brown rice and the tomato-spinach mixture. Mix thoroughly and adjust seasoning with salt and pepper to taste.
8. 8. Serve warm as a hearty and nutritious dinner.