Roasted Cabbage, Rice, & Pecans

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#38: Hello! cabbage steak

a fistful of spinach
long drizzle Brianna’s Real French Vinaigrette
1/2 cup leftover brown rice
15–20 pecan pieces
2–3 chives, cut in half inch pieces

  • Preheat oven to 350F. Cut a one inch “steak” off a small/medium cabbage. Spread oil on both sides and place on a foil lined sheet. Roast 15–20 minutes, turning once, until golden and crispy. Toss greens and pile on rice and nuts; place cabbage on top. Sprinkle on chives and a big pinch of salt.

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