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Brown Rice with Kale Pesto


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3 Cups long grain brown rice, cooked

3 Cups kale, washed and with stems removed

1/3 Cup pistachios, shells removed

1/2 Cup grated Parmesan cheese

1/2 Cup garlic-infused olive oil

1/4 Cup Enon Valley Garlic Vinegar*


  1. Prepare rice according to package instructions.
  2. Combine kale, pistachios, and parmesan cheese in a food processor and blend on high speed.
  3. While everything is blending, gradually add the garlic olive oil and the garlic vinegar. Blend until all ingredients are chopped to desired consistency for a pesto.
  4. Fold kale pesto into rice until fully blended. Serve hot.

*In this recipe, we used the Enon Valley Garlic White Vinegar, but the Garlic Apple Cider Vinegar works well, too. Both can be purchased at The Enchanted Olive.