Warm Rice Bowl with Kale Lentils and Black Beans

A wholesome, satisfying rice and veggie bowl ready for a busy weeknight.
1 cup short grain brown rice, or rice medley
2 cups water
1 tsp salt
1/4 tsp cumin powder

1/4 cup lentils (I used a mix of Puy and Beluga)
2 cups water
1/4 tsp ground nutmeg

1 can black beans, rinsed and drained
4 cups Tuscan or Lacinato kale leaves, chopped
1 lime, half juiced, other half cut into wedges

2 Tbsp roasted pumpkin seeds
2 Tbsp sliced almonds
2 green onions, sliced
1 doz grape tomatoes, quartered (I used yellow variety)

Sauté the rice in a dash of canola oil for about 2-3 minutes, stirring constantly. Add the water, salt and cumin and bring to a gentle boil. Reduce to a simmer, stir once and cover. Cook for about 15-20 minutes until all the water is absorbed.

Meanwhile, add the lentils, water and nutmeg to a medium pot and bring to a gentle boil. Cook for about 20 minutes, only just until the lentils are soft, but not mushy. Drain and season with salt and pepper to taste.

While the rice and lentils cook, sauté the kale in a wide skillet with a dash of olive oil. Season with salt and pepper. When leaves are tender, about 10 minutes, add the black beans to the kale and set aside, covered.

When the rice and lentils are cooked, fold them together with the kale and bean mixture. Dress with the juice of half the lime, and garnish with the pumpkin seeds, almonds, green onion and tomatoes. Serve with the lime wedges.

Serves 4.