This one-pot meal is easy, healthy and a super tasty way to get your daily dose of green veggies. Soaking rice in filtered water the night before you plan to cook it ensures the perfect texture and eases digestion.
Start by melting ghee over medium-low heat and add chopped shallot, a dash of Celtic sea salt and garlic (if using) and cook until tender. Next, add the liquid you intend to cook the rice with into the pot and bring to a boil. Drain and rinse the soaked rice and add it to the boiling liquid, stir, then bring the heat down to a simmer and cover. Set a kitchen timer for 15 minutes. Begin chopping the broccoli and add to the covered pot — the steam from the simmering rice will cook the broccoli perfectly. De-stem and chop the kale, and add it to the covered pot. At this point, add the curry paste and stir lightly to combine. Once the initial timer goes off, add coconut milk, cover and let the pot rest away from heat for an additional 10 minutes. Chop the parsley and/or cilantro and set aside. After 10 minutes, stir and serve in warmed bowls, topped generously with chopped parsley and cilantro. A squeeze of lime and a dash of Celtic sea salt may be added as desired. Leftovers can be stored in the refrigerator or frozen for future use.
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