Ginger Brown Rice With Kale

• 1 Tablespoon Olive Oil
• 1/2 Onion, Small Dice
• 2 Carrots (small Dice)
• 2 cloves Garlic, Minced
• 1 teaspoon Fresh Ginger, Microplane Or Fine Mince
• 1 pinch Red Pepper Flakes
• 1-1/2 cup Brown Rice
• 1-1/2 cup Kale, Stems Removed And Chopped (1 1/2 Cups Is Roughly 3-4 Large Stalks)
• 3 cups Chicken Broth
• 2 teaspoons Balsamic Vinegar
• 1 teaspoon Tamari Or Soy Sauce
• Salt And Pepper, If Desired

1. Heat up olive oil in a large saucepan over medium heat. Add onion, carrots, garlic, ginger and red pepper flakes; saute 3-4 minutes. Stir in rice until well combined then stir in kale. Add broth, vinegar and soy sauce. Bring to a boil; cover the pan and reduce heat. Simmer for 35-45 minutes (liquid should be absorbed and rice tender when done). Then remove it from the heat and let it sit covered for 5-10 minutes. Taste for seasoning and add salt and pepper if needed.
2. Serve with a drizzle of soy sauce or a few drops of sesame oil, if desired.

olive oil, onion, carrots, garlic, fresh ginger, red pepper, brown rice, is, chicken broth, balsamic vinegar, tamari, salt

Taken from tastykitchen.com/recipes/sidedishes/ginger-brown-rice-with-kale/ (may not work)