Beet & Kale Rice Pilaf

Ingredients:

• 1 tsp olive oil
• 1 bunch spring onion onion, chopped
• 3/4 cups Jasmine rice
• 2 cloves garlic, minced
• 2 tbsp balsamic vinegar
• 1/2 tsp dried basil leaves
• 1 medium beets, peeled & grated (about 1 cup)
• 2 kale leaves, finely chopped (about 1 cup)
• 2 cups vegetable broth or plain water
• 1/4 tsp ground pepper
• Salt, to taste

Method:

• Heat the olive oil in a large saucepan set over medium heat.
• Add the spring onion and cook until they are tender, about 2 minutes.
• To the onions, add the rice, garlic, vinegar and basil. Stir, cooking, until the rice is coated, about 1 minute.
• Stir in the beets, kale and vegetable broth.
• Bring the mixture to a boil, then cover and reduce heat to medium-low.
• Cook until almost all of the liquid is absorbed, 25 to 30 minutes.
• Season with salt and pepper. Garnish with chopped sprin onion & chopped kale leaves. Serve warm with any delicious curry.