Kale, red rice and green lentils
Red rice has a nutty flavour and a high nutritional value due to its antioxidants, anthocyanins, which give the red colour. Red rice is now cultivated also in Camargue, in the South of France, so you can choose a local product. Most of the brown rice comes from Asia.
Kale is one of the healthiest greens. And organic local kale is an even better choice for your dishes.
The following recipe makes a nice, super healthy lunch in autumn and winter. By topping each bowl with a soft-cooked egg you can complete the vegetable proteins from lentils with some animal protein.
2 servings
4- 5 sprigs of organic kale
3 tbsp. olive oil
About 2 handfuls of cooked red rice
About 200 ml cooked green lentils
1 shallot, chopped
1 tsp. dried Provençal herbs
Freshly ground black pepper
2 soft-cooked eggs
2 tsp. capers
Cook the red rice and green lentils according to the advice on the packages. Red rice needs about 40 minutes cooking time and green lentils normally about 25 minutes. Drain and set aside.
Meanwhile wash the kale leaves. Warm the olive oil in a large sauté pan over medium heat and cook the kale leaves for about 5 minutes, stirring occasionally. Add the shallot, herbs, and some black pepper to the pan and continue cooking for about 5- 10 minutes. Stir now and again. Add the rice and lentils to the pan and stir.
Divide the mixture into two bowls and top with a soft-cooked egg. Sprinkle the eggs with the capers and serve.
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