Brown rice mixed with a lemony kale pesto!
Cook the brown rice according to package instructions or with your preferred method.
In a food processor or blender, combine the raw kale, garlic, walnuts and lemon juice. Blend these ingredients as smooth as possible. If using a blender, stop periodically to stir the mixture and push the larger pieces down toward the blades (it's okay if you aren't able to achieve a uniform texture; it will come together in the next step). Continue to blend while gradually adding the olive oil, until the pesto is smooth.
When the rice is done, fluff it with a fork and fold in 1/4 cup of the pesto. Serve hot, topped with a generous squeeze of lemon juice.
Store the remainder of the pesto in an airtight jar in the refrigerator for about a week, or in the freezer for up to 8 months.