Callaloo or Kale Rice
No Reviews
Ingredients
Adjust Servings
2 cups White Rice buy fresh | |
1 cup Callaloo - chopped | |
½ medium Onion - diced | |
1 stack Scallion - chopped | |
2 sprig Thyme - fresh is best | |
1 tablespoon Cooking Oil - I use coconut oil | |
1 teaspoon Salt - I use sea salt | |
2 ½ cups Water |
Alternative:
1 cup Kale instead Callaloo or Mix it - chopped | |
1 tablespoon Butter instead of Cooking Oil |
Nutritional Information
200g
Fat
100g
Protein
146g
Sugars
436g
Calories
24g
Carbs
137g
Trans fat
Directions
1.
Preparation:
First, wash the rice in water, two or three times.
Put the washed rice, salt, the shredded callaloo, all the ingredient, and the water to boil.
To be sure you are using enough water. Use your finger to test if the water level to right. By putting finger's tip on the rice's surface. The water should stop at the first index or bent on your finger. This is to mark where the water should stop.
Mark as complete
2.
Cooking:
Gauge your stove on six.
After 6 minutes the water should dry out from the rice.
Next stir the rice and the callaloo, then cover the pot with the lid. Be sure it’s sealed completely.
Mark as complete
3.
Slow Cook it:
Allow to steam for 8 minutes with the stove gauged on very low.
(To ensure a good cook use a clean plastic to cover over the rice then put the lid on.) After that time is completed to, turn off and you are finish.
Mark as complete
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
*You could use kale instead callaloo, use butter instead cooking.
Leave a Reply