Delight friends and family with this perfect summer picnic supper or lunch entree. The crimson flesh of red pepper gives bright contrast to kale's deep green. Chopped onion and minced garlic combine with lemon and herbs to bring an aromatic flavor to the brown rice. Delicious, filling, and vegan friendly, too!
Brown Rice Prep Tip: Place 1 cup brown rice, 2 1/2 cups water and a pinch of salt, if desired, in a medium saucepan; bring to a simmer. Cover; cook over low heat until rice is tender and most of the liquid has been absorbed, 45 to 50 minutes. Makes 3 cups.
For Toasted Pine Nuts: Heat a small dry skillet over medium-low heat. Add pine nuts and cook, stirring constantly, until golden and fragrant, 2 to 3 minutes. (Or spread in a small baking pan and bake at 400°F for about 5 minutes.)