1 cup leafy greens of choice (kale, spinach, purslane), packed
½ cup coriander
2 cups veggie or bone broth, divided
Salt & pepper, to taste
150g | ⅔ cup short grain brown rice
Oil, for cooking
To Serve
Avocado
Radishes, thinly sliced
Goat's feta, crumbled
Poached eggs
Pine nuts
Instructions
Add the garlic, leafy greens, coriander, salt and pepper into a food processor or blender and blend until combined, slowly pouring in the broth to help with the blending.
Heat a glug of oil in a saucepan over medium heat and lightly toast your rice for about 2-3 minutes, stirring every so often so it doesn’t burn.
Pour in the green paste and the remainging broth, bring to a simmer and cook, covered, for 40-45 minutes or until rice is cooked, adding more water if necessary.
Serve with any/all desired toppings!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/green-rice-veggie-buddha-bowl