Ingredients
Rice Bowl
- 1 bunch curly kale
- 3-4 carrots
- 1 cup basmati rice
- 4 slices prosciutto
- 1 tablespoon Hot Honey Hazelnuts (recipe below)
- 2 tablespoons basil pesto
- Salt and pepper
Hot Honey Hazelnuts
- ½ cup hazelnuts chopped
- 2 teaspoons Mike’s Hot Honey
- 1 teaspoon coconut aminos, tamari, or soy sauce
Instructions
Rice Bowl
- Take kale leaves off the stems and roughly chop. Place leaves in a colander and wash thoroughly.
- Peel carrots and cut into quarters.
- Place kale on one side of a sheet pan; place carrots on the other side of the pan. Season with salt and pepper.
- Preheat oven to 425°F.
- While oven heats, rinse rice and place in a rice cooker with the designated amount of water. Turn rice cooker on to the correct setting (white rice or equivalent).
- Place kale and carrots in oven and cook for 20-25 minutes.
- While rice and vegetables cook, place prosciutto in a skillet and cook over medium-high heat until crisp.
- When everything is done cooking, place rice in a bowl first, then add roasted vegetables. Top with crispy prosciutto, hazelnuts, and basil pesto.
Hot Honey Hazelnuts
- Place hazelnuts in a skillet and add honey.
- Once nuts and honey are warm, add the coconut aminos, tamari, or soy sauce.
- Mix well with a spatula and continue stirring until nuts are toasted and caramelized, about 3-4 minutes.
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