This simple and flavorful rice gets its color from spinach and kale.
by Bryant Terry
In a blender, combine the spinach, kale, stock, cashew cream, and salt and puree until smooth. Set aside.
Drain the rice. Rinse it thoroughly and set aside.
In a medium saucepan over medium heat, warm the oil until shimmering. Add the onion and bell pepper and sauté until soft, about 5 minutes. Add the garlic and cook, stirring often, until fragrant, 2 to 3 minutes. Add the rice and cook until it starts smelling nutty, 2 to 3 minutes. Raise the heat to high, pour in the contents of the blender, and bring to a boil. Immediately reduce the heat to low, cover, and simmer until the rice is tender and most of the liquid has evaporated, 15 to 20 minutes.
Remove from the heat and set aside to steam for 10 minutes. Immediately before serving, fluff the rice with a fork.
Makes about 1 cup
Combine the cashews and 1/2 cup water in a blender and blend until smooth and creamy. Use immediately or store in an airtight container in the refrigerator for up to 4 days.
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