Yet Another Healthy Kale Lunch…

Prepare a pot of healthy grains like millet, quinoa or kasha:

For millet, use 1 part millet to 2 1/2 parts stock or water. Toast millet in dry pan until it turns golden, add stock or water, cover and simmer for 20 minutes then remove from heat and let steam for 10 minutes before fluffing with a fork.

For quinoa, rinse well under cold running water, drain, then add to boiling stock or water. Use 1 part quinoa & 2 parts liquid. Cover and cook till liquid is absorbed, about 12-15 minutes.

For kasha, stir 1 cup kasha with one egg which has been beaten lightly in a bowl until well mixed. Transfer to a dry skillet and place over medium heat. Stir the kasha with a fork till it is dry and the grains separate, about 3 minutes. Mix with 2 cups broth, cover and cook over low heat for about 15 minutes, stir, then let steam for 10 minutes.

Toast some healthy nuts or seeds of choice in a dry skillet, then set aside.

Tear the kale or other healthy greens into bite-sized pieces and blanch in lightly salted water. Drain.

Toss the grain with a healthy nut oil like hazelnut or walnut or with olive oil. Adjust salt, toss with drained blanched greens, and top with toasted seeds or nuts and some shaved hard cheese if you like.

Good warm or at room temperature. The nuts and nut oil as well as the unprocessed grain make this a satisfying, filling and, might we add, healthy lunch.

NOTE: Arugula is very tasty with healthy grains, but don’t blanch first. Cook the grain (millet works especially well) till all the water or broth is absorbed, turn off the heat and stir in the arugula, cover and let steam for 10 minutes. I use 4 cups arugula to 1 uncooked cup of millet. Fluff with fork and add a bit of olive or other flavorful oil if you like, and possibly top with toasted pepitas or sunflower seeds. It’s really good, and the arugula brightens up the millet in a wonderful way.

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