Fall 2018 LOCALadk Magazine 33
LOCALadk
Ingredients:
2 cups long grain brown rice
2.5 cups turkey bone broth
2 cups filtered water
1 cup sweet potato —peeled and diced
1 cup lacinato kale —thinly sliced
1 cup dried cranberries
½ cup slivered almonds
½ cup green onion—thinly sliced
¼ cup Italian parsley leaves—finely chopped
2 tbsp. extra virgin olive oil (EVOO)
1 fresh lemon—the zest and juice
2 tsp. Celtic Sea salt
½ tsp. freshly ground black pepper
1 cup roasted turkey—roughly chopped (optional)
Directions:
1. In a medium saucepan, bring bone broth, water, and 1 tsp.
Celtic salt to a boil.
2. Rinse rice to remove excess starch and add to boiling liquid.
3. Cover and simmer for 45 minutes.
4. While rice is cooking, prepare the rest of the ingredients.
5. When rice has finished cooking, turn off heat, quickly add
diced sweet potato on top of the rice.
6. Cover, and let rice and sweet potatoes rest for 15 minutes.
7. Transfer sweet potatoes and rice to a large mixing bowl.
Gently fold in veggies, cranberries and turkey.
8. In a small bowl, zest lemon, squeeze lemon juice, add
EVOO, and add 1 tsp. Celtic salt and freshly ground pepper.
Mix until combined, then pour over salad.
9. Ser ve as a warm or cold salad. Garnish with fresh parsley
and green onions.
