Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 cups fresh cauliflower	Washed, trimmed and finely chopped
¼ cup  red onion	Peeled, washed, and finely chopped
1 teaspoon garlic	Washed, peeled and minced
4 cups fresh kale	Washed trimmed and finely chopped
½ cup chopped carrots	Washed, peeled, trimmed and finely chopped
2 tablespoons olive oil
2 tablespoons flour
6 cups low sodium chicken broth
2 teaspoons curry powder
½ teaspoon cumin
½ teaspoon paprika
1 (14 oz. can)coconut milk
¼ teaspoon Salt
¼ cup brown rice
2 tablespoons dried chives or parsley

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oil to medium high heat. Add onion and garlic. Cook until tender. Stir in flour.
2	Add broth, cauliflower, carrots, curry powder, paprika, cumin, salt, chives or parsley and rice. Bring to a boil.
3	Reduce heat and simmer until rice is tender. Stir in Kale and coconut milk. Heat through.   Serve hot.	Cook until internal temperature reaches 135°F.