• Ingredients: 15
  • Serves: 2

Rice with kale and tomatoes with long-grain unconverted rice, small garlic clove, minced, olive oil, a 14-ounce can plum tomatoes, drained, seeded, and chopped, finely chopped rinsed kale leaves.


  • 1/2 cup long-grain unconverted rice
  • 1 small garlic clove, minced
  • 1 tbsp. olive oil
  • a 14-ounce can plum tomatoes, drained, seeded, and chopped
  • 2 cups finely chopped rinsed kale leaves

For quick preserved lemons:

  • 1 tbsp. brine from quick preserved lemons
  • 2 tbsps. minced fresh coriander
  • 2 tsps. fresh lemon juice, or to taste

For jus

  • 1 large shallot, minced
  • 2 tsps. chopped fresh tarragon
  • 2 tablespoons chilled unsalted butter, cut into pcs.

For topping

  • *Be sure to use white rice flour; brown will result in gritty pizza dough.

Special equipment:

  • Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts


  1. Step 1 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 20 minutes, or until the liquid is absorbed and the rice is tender.
  2. Step 2 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.

    For this step you will need

  3. Step 3 Fluff the rice with a fork and in a bowl combine well the rice, the kale mixture, and salt and pepper to taste.

    For this step you will need

Nutrition information

Calories 306 Carbohydrates 53 g (18%)
Fat 8 g (12%) Protein 7 g (14%)
Saturated Fat 1 g (6%) Sodium 40 mg (2%)
Polyunsaturated Fat 1 g Fiber 4 g (15%)
Monounsaturated Fat 5 g Cholesterol 0