Ingredients (2-4 servings)
1.5 cups brown or wild rice blend
3 cups water (for cooking)
1.5 cups green french lentils
3 cups water (for cooking)
1 bunch dinosaur or Italian kale
1 can lite coconut milk
1 tablespoon white or yellow miso
1 teaspoon coarse grain mustard
1 tablespoon mirin
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
salt to taste
sesame seeds (optional)

In a sauce pan or rice cooker, combine the rice with 3 cups water and cook until fluffy.
In a separate pot, combine lentils with 3 more cups water, and cook until water is absorbed and lentils are al dente.
While the rice and lentils cook, rinse and tear kale from stems. Whisk together coconut milk, miso, and mustard and pour into a large saute pan. Bring liquid up to a simmer, and then stir in torn kale. The kale should wilt quickly in the cooking liquid. Reduce heat to simmer and allow kale to cook and sauce to develop.
Once lentils are al dente, stir in the mirin, rice wine vinegar, and sesame oil. Season to taste with salt.
In a shallow bowl, layer rice and lentils, and then pour kale and coconut sauce over top.
Garnish with sesame seeds, and serve!

Emma Gallo-Chasanoff