Rice with Kale, Mint and Fennel Seeds

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November 5, 2015

I simply put together four of my favorite ingredients – nourishing and healthy with an exotic finish.


¾ Basmati rice

1-1/2 water

1 tablespoon butter

5 kale leaves

½ cup frozen baby green peas

½ tablespoon fennel seeds


1Bring a pot with 3 cups of salted water to a boil. Add the kale and cook it for 4-5 minutes. Take it out from the water, pat dry and chop it finely.

2In the same pot with hot water, heat off, place the ½ cup frozen baby green peas and leave it for 10 minutes, just enough to make the peas round and juicy.

3Bring a pot with 1.5 cups of water to a boil. Lower the heat to simmer. Add a pinch of salt and I tablespoon butter and ¾ cup basmati rice. Mix well. Cover the pot with a lid and cook for 10 minutes stirring occasionally. Turn the heat off. Leave covered for another 5 minutes.

4In a mixing bowl add the rice and combine it with chopped kale, diced fresh mint, baby green peas and ½ tablespoon fennel seeds. Drizzle some extra virgin olive oil and gently mix all the ingredients.


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