Rice with Kale, Mint and Fennel Seeds
I simply put together four of my favorite ingredients – nourishing and healthy with an exotic finish.
¾ Basmati rice
1 tablespoon butter
5 kale leaves
½ cup frozen baby green peas
½ tablespoon fennel seeds
Bring a pot with 3 cups of salted water to a boil. Add the kale and cook it for 4-5 minutes. Take it out from the water, pat dry and chop it finely.
In the same pot with hot water, heat off, place the ½ cup frozen baby green peas and leave it for 10 minutes, just enough to make the peas round and juicy.
Find the full recipe at the March issue of MAZA Cooking Journals available for free at the iTunes Store.