Friday, July 10, 2015

Rice and Chickpea Kale Rolls with Pineapple Salsa

Lacinato Kale is the easiest variety to fold these emerald green rolls. Vegetarian Times.


Serves 4:



 Ingredient:

1 tsp. olive oil

1/2 cup finally chopped onions

1 cup cooked chickpeas

3/4 cup low-sodium vegetable broth 

1/2 cup white basmati rice

1 tsp. ground cumin 

1/2 tsp. smoked paprika 

1/4 tsp. salt

12 large Lacinato Kale Leaves

Salsa:

1 20- oz. can crushed pineapple, drained

1/2 cut red bell pepper

1/2 cut fresh cilantro leaves or mint 

1 jalapeno chili , seeded and chopped

1 Tbs. grated lime zest

1 Tsp. Lime juice

1 tsp. sugar or agave nectar 

Easy Steps:

1.To make Kale rolls heat oil in small saucepan over medium heat, add onion and cook 3-5 minutes, or until soften. Add chickpeas, broth, rice, and salt; bring to a boil, Cover reduce heat to medium - low and simmer 15 minutes or until liquid is absorbed. 

2. Trim thick stems from center of Kale leaves. Place 1 large or 2 small over lapping Kale leaves on work surface with tip away from you. Pull together where stem was removed to overlap, Spoon 2 Tbs. chickpea mixture in center of bottom leaf to tip, repeat with remaining Kale and filling.

3. To make salsa stir together all ingredients  in a bowl, season with salt and pepper if desired, serve Kale rolls with salsa.





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