1/2 cup brown rice
1 tbl minced garlic clove
1 tablespoon olive oil
14-ounce can diced tomatoes, drained
2 cups finely chopped rinsed kale leaves
Feta cheese
In a small heavy saucepan bring 1 cup water to a boil, add the rice and salt to taste, and cook the rice, covered, over low heat for 30 minutes, or until the liquid is absorbed and the rice is tender. In a heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden, add the tomatoes and the kale, and cook the mixture, stirring occasionally, for 3 to 5 minutes, or until the kale is tender. Add the cooked rice. Carefully mix by folding over. Add feta cheese, cook 5 minutes until melted. Add salt, pepper to taste.
Optional: add 1 tsp cinnamon to kale & tomato before rice is added.
