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OMG a recipe with grains! Lately I have been experimenting with including a little white rice in my diet as it is one of the least problematic grains; and so far, so good. My dad made a really great white rice stuffing for Christmas dinner last year, so this recipe was inspired by his skills. This recipe is great on its own but would also make an epic side dish for a dinner party, or as stuffing for a turkey.


Prep time: 10 minutes
Cook time: 20 minutes
Serves: 1-2





  • 1/4c organic white rice
  • 1/2c chicken bone broth
  • 1/2 onion
  • 3 cloves garlic
  • 2-3 tbsp coconut oil
  • 4 leaves kale (any type)
  • 1 tsp sage
  • 1 tsp parsley
  • pinch sea salt


Cook the white rice in the bone broth in a separate pot. If you have home made bone broth sitting around, that would be the ideal thing to use, but if not you can always use a store bought broth (make sure its organic though). While that is cooking add the coconut oil to a sauce pan on medium-low heat and then add chopped onions after the oil has melted. Cook the onions until soft and then add garlic. Cook for an additional few minutes and then add the chopped kale. You want the chopped kale to be fairly fine so it mixes better with the rice. Stir the kale until it has become tender and then remove from heat. When the rice is finished cooking, add the spices, sea salt, and sauce pan contents (kale, onion, garlic) to the pot. Stir it all up and serve hot.

While white rice isn’t a very nutrient dense food, it lacks the husk, germ, and bran which can cause trouble for people who suffer from IBS and inflammatory illnesses. This recipes takes the nutrient poor white rice and surrounds it with nutrient dense foods such as bone broth, coconut oil, and kale. If you would like to read more on white rice vs. brown rice, check out this article.






Categories: Recipes


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