Carrots & Kale with Pesto Rice

Red Onion – chopped

garlic – chopped

Carrots – matchstick work best 

Kale – torn in bite size pieces

Rice – Cooked

Pesto – prepared

help seed

smoked salt

Sautee red onion in coconut oil until carmelized.  Add carrots and garlic and sautee until tender.  Add kale and cover until kale turns bright green.  In the meantime add pesto to already cooked rice.  Stir until well mixed.  Add veggies to rice.  Sprinkle with hemp seeds and smoked salt to taste.


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