Another way to serve kale. This wonderful brown rice, kale and tomato pilaf is simple to make, delicious and it is gluten and oil free!
In a large skillet add onion and garlic with 2-3 tbs of water. Cook for about 5 minutes or until onion is soft. Stir in tomatoes and carrots, cook for another 5 minutes until mixture thickens.
Add your spices, water or vegetable broth and rice. Bring to a boil, then cover and simmer on low heat for about 20-25 minutes until the rice is tender.
Top rice with kale and cover. Cook for another 2-3 minutes until kale has wilted. Stir kale into rest of the rice. Garnish with sliced almonds and serve warm with your favorite bread.
When using canned food, make sure to purchase organic BPA-free lined cans. You can always substitute canned tomatoes with fresh ones, just peel the skin off.