Coconut Ruby Rice with Kumquat Ginger Dressing over Fresh Kale

Red Ruby Rice                                  1 cup

Water                                                2 ½ cups

Garlic Clove (smashed)                    2 each

Sea Salt                                            2 tsp

*Rinse the rice thoroughly (3 times will usually do it). Place rice, water and garlic smashed in a medium pan and simmer on medium low heat for about 30 minutes. Be sure to stir every now and then with a wooden spoon. Once the rice is done, remove it from the stove and add 8 ounces on coconut milk and salt. Allow the rice to sit.

Sauce:

Safflower Oil                                                  2 tsp

Garlic (minced)                                             2 cloves

Lemongrass (smashed and sliced thin)     2 Tbl

Ginger (minced)                                            2 Tbl

Kumquats (sliced thin)                                1 cup

Agave                                                              2 tb

Kaffir Lime Leaves                                        2 each

Coconut Milk                                                  14 ounces

*Heat oil in a sauce pan. Add garlic, ginger, and lemongrass and cook until transparent and aromatic. Then add the kaffir leaves and kumquats. Cook for 4 minutes on medium heat.

*Add the coconut milk and agave.  Reduce the heat to low. Simmer for 15 to 20 minutes or until the liquid is reduced by half. Place the dressing in the blender and blend until smooth!

* Assemble the salad with what ever fixing you wish. I laid down a bed of fresh kale, 2 scoop of coconut ruby rice, tear drop tomatoes, snap peas, heirloom carrots, bean sprouts and some of that Creamy Kumquat Dressing!!