Hello, everyone! I’m writing the first official post from my office in my new home!!! To my left is a cozy white chair that I’ve had since I was 12, and to my right are the metal shelves stuffed to the brim with various dry goods and kitchenware. On the other side of the room is my bookcase filled with an obscene amount of cookbooks (I have a problem), and on top are these really cool crystal candle holders that my boyfriend got for me.
This is my first time living with a significant other, and I’m nervous/excited at the same time. I want our little home to be our haven – a place where we can be safe and silly and goofy and happy together. So far it’s been amazing – like having a sleepover with your best friend every night – except for that one time in Target where we got into a small scruffle over garbage cans. LOL.
But there’s also been sadness, too. I’m going through something very difficult in my personal life (unrelated to Ryan) that I can’t really talk about here. I’ve posted on Instagram about it a little bit, but I ended up deleting most of the posts out of fear. But I DO want to thank everyone who’s reached out and been there for me – especially Jessie and Ashlae – your support has meant SO MUCH to me.
I want to note that I don’t share these details out of an attempt to garner pity; rather, I share things in an effort to let my readers into my life. If I sat here and wrote a post as if nothing was going on, it would be disingenuous. But I truly believe that everything happens for a reason, and that this too shall pass.
A few words about this recipe – I first heard about Rice of the Prairies from Whole Bowls, one of my favorite cookbooks. It turns out that it’s actually just whole oat groats, and is nicknamed such because it can be cooked like rice. So yes, the rice in this kale rice bowl is actually oat groats. ¯\_(ツ)_/¯ However, oat groats are a fantastic source of protein and fiber, making them hearty and filling in this healthy bowl. Spiced with anti-inflammatory turmeric and umami-filled shoyu, this rice bowl is one you’ll make again and again!
- 1 Cup Rice of the Prairies (Whole Oat Groats)
- 3 Cups Water
- Fresh Cracked Black Pepper, to taste
- 2 Tbsp Shoyu or Tamari
- ½ Tsp Turmeric
- ½ Medium Vidalia Onion, diced
- Generous Drizzle Extra Virgin Olive Oil
- 4-5 Leaves Lacinato Kale, thinly sliced
- 2 Cloves of Garlic, minced
- 2 Tsp Sesame Seeds
- Bring rice of the prairies (oat groats) and water to a boil in a pot. Once water is boiling, reduce heat to a simmer and cover. Simmer for about 1 hour, or until all water is absorbed. When done remove, remove from heat and let cool for 10-15 minutes.
- Once the rice of the prairies has cooled, add in shoyu/tamari (soy sauce), turmeric, and black pepper. Mix well, taste and adjust (I added more black pepper!).
- When done, set aside.
- Bring a very generous drizzle of olive oil in a large pan to medium-low heat. Add in diced onions, and sauté until softened - between 5-10 minutes.
- Then, add in kale and minced garlic, and stir until everything is evenly mixed. Sauté the mixture until the garlic becomes fragrant.
- Finally, with the pan still on the heat, add in the cooked rice of the prairies, and mix it up with the kale, onion, and garlic. Taste, and adjust seasonings if necessary - i.e. more salt or pepper. Stir fry everything for about a minute or so, so the flavors can really meld.
- When done, remove from heat and add in sesame seeds.
- Serve and enjoy!