Start by putting the brown rice and 2 cups water into a saucepan, cover it, and bring to a boil. When boiling, reduce heat to low and let it cook gently for 40 minutes. Once done, remove from heat and leave it covered for 5 minutes before fluffing with a fork.
While the rice cooks, prepare the vinaigrette by combining olive oil, red wine vinegar, Dijon mustard, Italian seasoning, garlic powder, salt, and black pepper in a bowl or jar. Whisk or shake until smooth and set aside to develop flavor.
Heat the cooking oil in a skillet over medium heat, add minced garlic and cook for about one minute until fragrant. Toss in the chopped kale along with salt and sauté just until the kale softens and wilts. Remove from heat and set aside.
Prepare the toppings by rinsing and draining the cannellini beans, chopping the sun dried tomatoes and walnuts, and crumbling the feta cheese.
When the rice is ready, assemble the bowls by placing about 3/4 cup of rice in each container, followed by 1/2 cup of sautéed kale, 1/3 cup of beans, and a tablespoon each of sun dried tomatoes and walnuts. Sprinkle with crumbled feta on top.
Divide the vinaigrette among four small containers for drizzling later. Refrigerate the bowls until mealtime.
To serve, warm the bowl in the microwave, pour the dressing over, mix well, and enjoy a nutritious, flavorful meal!
