Delicious Rice/White Bean/Kale Dip

This uniquely flavored dip is based on a white bean dip recipe I found online and modified.  This dip is unbelievably healthy for you, yet it is absolutely delicious... hence the name!  Beans and rice each contain what are called "incomplete proteins", but by combining them you make a complete protein which your body can readily use.  Kale and Rainbow/Swiss Chard are both nutrient packed dark leafy greens which strengthen the immune system and keep our bodies purring.  Combine that with lime juice (cleansing) and raw garlic (daycare.. bring it on!) and you have this amazing yummy dip that might just make you live to be 100!  That's my goal anyway....  ;)

What's special?

-Gluten-Free, Sugar-Free, Yeast-Free, Vinegar/Ferment-Free, Corn-Free, Dairy-Free, Nut-Free.

-Contains true whole grains (rice mix), lentils, and white beans for a complete protein.

-Raw garlic and lemon cleanse and strengthen immune system.

-Kale is a superfood for the immune system and will make your skin glow!

-Low in fat.

-Very high in fiber.

-A super quick and balanced meal in a bowl if you combine 1 cup with a can of tuna, tempeh/tofu or leftover chicken!

-Family sized recipe.

-Keeps in fridge for up to 6 days.

Sara’s Delicious Rice/White Bean/Kale Dip

Ingredients:

3 cups cooked mixed rice/lentils 

(I use a brown/wild rice blend (2/3c)  and (1/3c) lentils with 3 cups water.  Bring rice, pinch of salt/pepper to a boil, simmer on low for 15 minutes, add lentils and cook for another 25-30 minutes.)

2 (14 oz) cans or 3 cups white beans (cannelli, navy beans, great northern beans), drained and rinsed

2 TB fresh thyme, chopped 

4TB fresh basil, chopped 

8 TB fresh lime juice (3 limes juiced with a large spoon) 

2 TB extra virgin olive oil

2 TB (8 cloves) raw crushed garlic.

1 TB sea salt

1 tsp pepper

4 cups kale (1 large bunch), steamed and finely chopped (stems removed, steamed for 3 minutes.) 

2 cups swiss/rainbow chard (1 large bunch), steamed and chopped (use stems, just chop off very bottoms- steam stems first then add leaves 2 minutes later, steaming for 1 more minute.)

Preparation:

Cook rice and lentils according to instructions above.  Steam kale and swiss chard.  Combine beans, thyme, basil, lime juice, olive oil, garlic, sea salt and pepper in blender until mixed.  Add 3 cups warm rice/lentils and blend again until you can't see rice grains anymore.  Remove half of mixture and place in medium bowl.  Add 1/2 of the rainbow/swiss chard (1c approx) and 1/2 of kale (2c approx) to blender and mix well.  Pour this mixture into a large salad bowl, refill the blender with the other half of the dip, add remaining kale and swiss chard and blend well.  Combine both batches of dip in the large bowl, mix well, transfer to storage containers and refrigerate (preferably glass containers to keep it fresh for longer).  Can be served hot or cold.  Keeps for 6 days in refrigerator.

Serving Ideas:  Serve as a dip with whole grain rye crackers, wholemeal rye bread, or raw vegetables (zucchini, carrots, cucumber, green beans).  Use as a topper for tempeh, tofu, left-over chicken or fish.  Use as a spread for sandwiches or lettuce wraps.  The usual dip drill....!

Preparation time:  1 hour 20 minutes (including 50 minute rice cooking time)

Yield: Approx. 9 cups