Kirk’s “One Arm” Lentil, Brown Rice, Kale Hoisin Wraps
10 spring roll skins (rice)1 cup “cooked” brown rice
2 cups cooked brown rice, lentil and carrot leftovers
1 bunch of Lacinato Kale (also known as Dinosaur)
Onion and garlic powder, sea salt, Hoisin Sauce.
Cook 1/2 cup brown rice (makes a cup of brown rice); heat
up lentil, carrot and brown rice leftovers and when brown
rice is cooked mix in left-overs. Chop-up kale and put in large sauce pan with 1/2-1 inch water and sea salt and simmer the kale “down” in 3-5 minutes and remove from water and place in deep sauce pan. Pour water into large saute pan and heat water to heat “just before” your fingers can’t tolerate the heat any more. Dip spring roll skin in for
3-5 seconds then carefully place on cutting board flat (careful they are sticky). Add Hoisin sauce in 2-3 inch lines, 2-3 per wrap and then add in brown rice, lentil carrot mix and then add in “cooked down” kale. Then roll and wrap, tucking ends to make wraps about 2-3 inches long and 3/4-1 inch in diameter. Then enjoy. Could be dipped into other sauces, but are tasty by themselves because of the added Hoisin sauce.
Be and Stay Well
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