- 2 large red peppers
- 2 cups chopped kale
- 1 cups Arborio rice
- 1 chopped tomato
- 1 tbsp olive oil
- 2 cloves of garlic
- ½ cup black olives
- ½ cup green olives
- 2 Tbsp pesto
- Black pepper to taste
De-seed peppers and cut into long pieces. Using an oven safe pan or a grate broil peppers close to element.
Cook for about 7 minutes or until a little charred. Chop peppers and skin to desired size.
Cook rice in water and salt for 15 minutes. Heat oil in large size skillet, include garlic and cook a couple minutes.
Add in kale, peppers, olives, pesto. Cook a few minutes, kale will turn a brighter green when finished.
Combine cooked mixture with rice, mix well. Add salt and pepper to taste.
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