Peaceful

Between working fifty hour weeks, sneaking in the gym when I can, and taking classes at night I have to admit I've been referring to snacks as "dinner" a lot more often lately.

I call it survival mode but we all know it.

That period when so many things eat up the hours of your week that you're left debating whether your lukewarm green smoothie is truly a better decision than a granola bar would have been while dreaming of a super amazing, knock your socks off, don't have to do anything for the rest of the day because it was such an accomplishment good meal.

The weekend arrives and you can make whatever you want.

Technically.

The truth is you've just survived the week.

You've probably slept until noon and you're still a little tired.

And while lazily writing your grocery list over a cup of 2PM coffee you're really just wishing you could swing breakfast for dinner one. more. time.

 

Luckily you can toss this together instead and enjoy it while patting yourself on the back for a dinner well done.

It's simple.

Okay, I know I say that about every meal I make, but honestly the hardest part about this dish is waiting for the rice to cook.  Which is the exact reason we do things like super carefully wash and chop our kale, and juice our lemon, and rinse our chickpeas, and do all of the dishes, and drink a beer while we wait for it to be done.

But once that rice is done you will have one mean set of ingredients to toss together and enjoy in a rare moment of peace.

When you're done you'll only have spent the time it took rice to cook making a real dinner, saving time to be spent on another enjoyment - the weekend!

Peace Bowls

Ingredients

• 3 T olive oil
• 1/2 yellow onion, chopped
• 2 cl garlic, minced
• 1 c brown rice
• 1 t turmeric
• 1 pinch saffron, crushed
• 1/4 t coriander
• 1/2 - 1 t salt
• 2 c water
• Kale, washed, chopped
• 1 lemon, juiced
• Olive oil
• Chickpeas, rinsed
• Tahini

Combine

1. Heat the oil in a medium pot over medium heat until it shimmers, then toss in the onions.  Cook for 3 minutes, stirring here and there to break up the clumps and keep them from burning.  Add in the garlic and cook for another two minutes.
2. Add the rice, water, and spices and bring to a boil over high heat until the water is reduced and level with the rice.  Then turn the heat down to low, cover the pot, and steam for another 30 minutes until the rice is cooked through.
3. Meanwhile, wash and chop your kale and toss it with the lemon juice and a splash of olive oil.  Set this aside so the kale can soften while the rice cooks.
4. Add a spoonful of the rice and a spoonful of the kale to a plate with some chickpeas and drizzle with tahini.
5. Toss and enjoy!