Dressing-up rice in kale & pistacchios
I rarely cook rice but I found this mix of brown, red and black wild rice at Le retour à la terre (this store is great, a good balance between choice and orderliness, both of which are never found in Parisian organic stores), and wanted to try it out. I found the perfect “green” recipe while going through an Elle magazine at my hairdresser’s (I know, it is really cliché, but this is how I find a lot of recipes). It is a bowl of rice served by Jessica Koslow at her Sqirl restaurant in LA, but I needed to adapt it with what I had in the fridge, so here it is.
For 2, you will need:
- 200 gr mixed rice (or any yoi like will do)
- 1 very large leaf of kale (or 2 smaller ones)
- 1/3 avocado
- 1 tablespoon candied lemon pieces
- juice of 1 lemon
- 1 tablespoon olive oil
- 1 tablespoon aneth
- 1 tablespoon sour cream
- 30 grams feta cheese (being Macedonian too, I use Macedonian sirenje, my favourite is mixed from cow and goat milk)
- pistacchio pieces
- salt and pepper
In a kitchen blender, put together the kale, avocado, olive oil, candied lemon, lemon juice and salt and pepper, and blend all together to get the consistence of a pesto. Cook the rice, drain it and mix the pesto in it. Include the aneth, the sour cream and feta cheese – mix it well, the rice will get a creamy consistence. I know, it is not vegan, but I could not resist the cheese and I had the sour cream in my fridge (no, I am NOT pointing any fingers to the “guilty” person 
).
Serve in your plate and sprinkle with the pistacchio pieces. And voilà!