- Brown Jasmine rice
- 1 bunch kale greens, washed and torn
- 1/2 cup cilantro
- 1 clove garlic
- 2 cups shelled pecans
- 1/4 tsp cumin
- 3 Tbsp lemon juice
- 1 cup water
- Cook rice according to package directions.
- Make pecan sauce by combining all ingredients in a blender.
- Steam kale 2 minutes. Salt and pepper to taste.
Goes well with House Pan Fried Tofu