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!

Close Cookmode
Scroll Up