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🥄 Why This Recipe Matters
When you’re juggling work, parenting, and wellness, it’s not always easy to cook something healthy and delicious. This turmeric kale brown rice has become our family’s go-to weeknight dinner—loved by our kids and packed with anti-inflammatory goodness.
It’s gut-friendly, easy to prep in one pot, and the leftovers taste even better the next day. Bonus? It’s vegan-friendly, budget-conscious, and rich in fiber.
🌿 Ingredients
- 2 cups organic basmati brown rice
- 4 cups water (or 2 cups water + 2 cups unsweetened coconut milk for fluffy texture)
- 2 cups finely chopped organic Lacinato kale
- 2 medium organic carrots, finely diced
- 1 tsp ground turmeric
- 1 tsp organic black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2–3 tbsp extra virgin olive oil
🍲 Instructions
- In a large pot, bring the water (or water/coconut milk mix) to a boil.
- Add brown rice and stir.
- Add all remaining ingredients: kale, carrots, spices, and olive oil.
- Stir well and reduce heat to low.
- Cover and simmer for 40–45 minutes until the rice is tender and liquid is absorbed.
- If needed, add up to 1 cup boiled water and continue to simmer for desired consistency.
- Once done, let it rest (covered) for 5–10 minutes.
- Fluff with a fork and serve.
💡 Tips & Variations
- Add 1–2 tsp of curry powder or ginger for more depth.
- Stir in cooked lentils or shredded chicken for protein.
- Serve with a side of sautéed mushrooms, grilled tofu, or avocado slices.
- Let kids top with grated cheese or yogurt for fun.
🧠 Why It’s So Good for You
- Turmeric: Natural anti-inflammatory and immune-supporting spice
- Kale: Rich in vitamins K, C, and fiber
- Brown rice: Complex carbs for energy + digestion-friendly
- Olive oil: Heart-healthy fats and flavor
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