Recipes

Give Thanks With A Kale and Pomegranate Rice with Roasted Pumpkin

November 26, 2015

Happy Thanksgiving dear friends!

As you probably already know I’m not technically American, but I did grow up with American traditions being that part of my family is from the U.S. and that I studied at the American School in Rio. So yeah, I like to take part in this holiday. 🙂

Plus, I welcome any occasion for giving thanks and being grateful for all the blessings in my life. As I have mentioned before, gratitude can really transform your health and life! If you don’t believe me, I invite to listen to the great master Deepak Chopra, as he discusses this subject in this article.

Anyways, back to the Thanksgiving recipe subject…I decided to present you today a great recipe that you can quickly whip up as a side or as a light dish to eat in the days following Thanksgiving, to keep things more clean after the feast. 😉 I know Thanksgiving is all about the bird (AKA the turkey) but being that I do not eat turkey, the sides are my thing. I think a lot of meat-eaters would agree with me too.

I first thought of going the classic cranberry route. I mean, what says Thanksgiving more than turkey and cranberry? But, I wanted to try something different, that would provide some crunch power and more interest to your taste buds.

So I decided to incorporate pomegranate seeds to keep the mood festive. I also included kale and pumpkin because…why not? Some greens and veggies to go with all that starch feast is a good way to balance things out.

Before you start worrying that your kitchen will look like a bloody scene from CSI, I got you covered. I too once got pomegranate juice all over the place before, but I have since learned how to de-seed it the proper way. So, I will first start by sharing these tips with you.

Step 1: cut the top of your pomegranate (I cut a bit too much in the following picture, sorry):

pomegranate top cut

Step 2: cut the sides along where the membrane meets the shell, like so:

pomegranate lateral slicing

Step 3: gently pull apart the sections and pull the seeds from the membrane under water, using a bowl

pomegranate seeds

Voilà! Pomegranate seeds without any bloody mess. You can thank me later 😉 You can use them to make this amazing dish to bring to your Thanksgiving party or to eat in the days following Thanksgiving, as a back to clean eating meal. This dish would also be perfect for Christmas: green and red and all.

Buon appetito!

roasted pumpkin 1

pomegranate kale rice in pan

pomegranate kale rice 1

Kale and Pomegranate Rice with Roasted Pumpkin
Serves 4
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 150 g brown rice or grain of choice
  2. 60 g kale (about 4-5 stalks), stems discarded and cut crossways into thin ribbons
  3. The seeds of 1/2 a pomegranate
  4. 1 red onion, diced
  5. Coconut oil for sauteing
  6. 1/2 small Hokkaido pumpkin, cut into 1-cm thick slices
  7. Olive oil for roasting
Instructions
  1. Start by cooking the rice according to package instructions.
  2. Heat oven to 200°C.
  3. Place pumpkin slices on a baking sheet and drizzle with olive oil.
  4. Roast for 20-25 minutes, depending on thickness of pumpkin slices.
  5. Once the rice is cooked, saute the red onions in 1 tbs of coconut oil.
  6. Once they have softened, add the kale and saute until soft for around 5 min, covered.
  7. Add the rice and pomegranate seeds to the sauteed kale and mix well to combine all the flavors.
  8. Serve with the roasted pumpkin.
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