One-Pot Golden Coconut Rice and Kale

This easy, weeknight one-pot rice meal makes an excellent side dish or star of the show! Full of antioxidants and anti-inflammatory benefits from the freshly ground turmeric and black pepper, and loaded with vitamins from the kale, this dish is an excellent addition to your regular rotation.

Ingredients

• 2 cups Basmati Rice
• 1 Tablespoon Sesame Seeds
• 2 Tablespoons Coconut Oil
• 1 Scallion, thinly sliced on a bias
• 2 Teaspoons Turmeric
• 1 Teaspoon Black Pepper
• 2 Teaspoons Green Mango Amchur
• 1 Can Full Fat Coconut Milk (14oz)
• Salt
• 1 Bunch Kale

Instructions

1. Thoroughly rinse basmati rice and drain.
2. In a dry pot (dutch oven) over medium heat, toast 1 tablespoon sesame seeds until fragrant, shaking the pan frequently to prevent burning. Remove from heat and set aside.
3. In the same skillet, melt 1 tablespoon coconut oil. Add scallion whites, turmeric, and black pepper. Cook until softened and aromatic, about 5 minutes.
4. Add the rinsed rice to the skillet and stir to coat with the oil mixture, ensuring every grain of rice has been colored. Add 1 ½ teaspoon salt and pour in 1 can (14 oz) coconut milk, then fill the empty can with water and pour in. Bring to a boil over medium high heat.
5. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and most of the liquid has been absorbed. Use this time to wash and cut the kale to bite sized pieces.
6. Stir the rice, and add chopped kale on top, salting to taste. Cover and let cook 5-7 more minutes, until kale is tender and rice is soft. Remove from heat, add green mango amchur, fluff and stir in kale and let sit covered for 5 minutes.
7. Plate your rice, adding sesame seeds and scallion greens on top.