This dish was a hit in my house. For weekly grocery shopping, I usually fill up on staples that are running low (beans, lentils, tofu, coconut milk, spices, nondairy milks), get ingredients for a specific dish I want to make, and then a few fruits and veggies for the week. I usually don’t have a recipe in mind, and can usually think of something to make when given a few ingredients.
This was one of those dishes, because I wanted to use up some black kale that I got at the farmer’s market (I was getting tired of my green smoothies). We loved the garlic-y, buttery flavor of the rice, which was especially savory because I added some of that vegan fairy dust (nutritional yeast) to add that parmesan-like flavor. For the drizzle, I topped off the rice dish with a miso-tahini sauce (you can find the recipe here, when I made this for a Buddha bowl party). If you have a few minutes to make this, please do. It’s delicious! Brown or white (or a mix) of jasmine rice would work well here, and I cooked 2 cups of brown rice (which yielded about 8 cups of cooked rice).