Kale Spearmint Brown Jasmine RiKale Spearmint Brown Jasmine Rice with Carrots and Onions
From All-Creatures.org Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"


Kale Spearmint Brown Jasmine Rice with Carrots and Onions
2-3 lbs. Kale, chopped, fresh or frozen
2 cups Brown Jasmine Rice or Brown Rice cooked in 4 cups water
1 lb. Carrots, sliced
2 lbs. Onions, diced
1-2 tsp. Garlic, chopped or crushed (optional)
1-2 tbsp. Spearmint Leaves, dry
Cayenne Pepper or Hot Sauce, to taste (optional)

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Kale spearmint brown jasmine rice with carrots and onions is a relatively easy to prepare vegan recipe that will feed 6-8 adults as a main meal. Preparation time is about 20 minutes if using frozen chopped kale, and about 30 minutes if using fresh kale. Cooking time is about 40 minutes. Leftovers can be stored in a covered container in the refrigerator for a few days without loss of flavor.

We prepare this recipe in either a large covered baking dish in our microwave oven, or in our wok.

Begin by placing 4 cups of cold water in the rice pot on the stove top, and turn the heat on "high" and heat the water to boiling.

While the water is heating, wash and peel the garlic, onions and carrots, and slice/chop them in a food processor or by hand, and place in the baking dish or wok.

When the water for the brown jasmine rice or brown rice begins to boil, add the rice, cover the pot, reduce the heat to low or simmer, and cook until all the water is absorbed into the rice.

While the rice is cooking, wash and clean the kale and chop or cut into small pieces in a food processor or by hand.  Add to the baking dish or wok along with the spearmint and pepper.

If cooking in the baking dish in the microwave, cover the dish and cook on "high" for about 10 minutes.  Remove from the microwave, mix well, and cook again for another 10 minutes, or until the veggies are tender.

If cooking in your wok, stir-fry at 350-375 degrees F. in a little water, if necessary to prevent sticking (we do not use any oil), and continue stir-frying until the veggies are tender.

When the rice and veggies are cooked, combine together and mix well, and warm as necessary before serving.

Serve with a large tossed salad and enjoy!

Ingredients Information

Utensils and Equipment Information

Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!