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The Boston Globe

Food & dining

Recipe for Brown rice salad with roasted root vegetables

Karoline Boehm Goodnick for The Boston Globe

Serves 4

¼cup peanut oil
2large shallots, sliced in thin rings
1clove garlic, thinly sliced
1small chili pepper, thinly sliced
½bunch kale, stemmed and thinly sliced
4cups cooked brown rice
2cups roasted root vegetables
Grated rind and juice of 3 limes
Salt and black pepper, to taste
½bunch fresh cilantro, chopped
4scallions, thinly sliced

1. In a large skillet over medium-high heat, heat the peanut oil. Add shallots and cook, stirring, for 3 minutes or until golden, separating the rings as they cook. Add garlic and chili and cook, stirring, for 2 minutes.

2. Stir in kale. Cook for 3 to 5 minutes or until it wilts.

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3. In a large bowl, combine the rice, root vegetables, and kale mixture. Toss well.

4. Add lime juice and rind, salt, black pepper, cilantro, and scallions. Toss again. Taste for seasoning and add more salt and black pepper, if you like. Karoline Boehm Goodnick

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