Ingredients

• 3 c. THRIVE Instant Brown Rice
• 2 tbsp. Coconut Oil
• 1 c. THRIVE Chopped Onions
• 4 Clove Garlic, Raw
• 2 c. THRIVE Red Bell Peppers
• 1 c. THRIVE Carrot Dices
• 2 1/2 c. THRIVE Kale
• 1 can Canned Coconut Milk
• 2 c. Water
• 3 tbsp. Thai Red Curry Paste
• 2 tbsp. Rice Vinegar
• 2 tbsp. Siracha Sauce
• 1 dash Iodized Salt
• 1 c. Dry Roasted Cashews with Salt

Directions

1. Boil 3 c. of water with a dash of salt and 3 tbs. of butter.
2. Add Thrive Instant Brown Rice to boiling water.
3. Heat coconut oil in saute pan until hot.
4. Add onion and garlic and saute for 5 minutes until lightly brown.
5. Add bell pepper, carrots and kale with coconut milk, water, curry paste, rice vinegar and Sriracha sauce. Stir on low heat for 10 minutes until rice is done.
6. Throw in kale and chopped cashews at the end.
7. Serve over Instant Brown or White Rice.