INGREDIENTS
1 tbsp
olive oil
1/4 cup
onion
2 cups
rice
1 cup
corn
2 cups
kale
1 cup
tofu
1/4 cup
sun-dried tomatoes
2
juice of lemon
1 clove
garlic
1 tsp
agave nectar
2 tbsp
reserved oil from sun-dried tomatoes
2 tbsp
olive oil
1 serving
salt and pepper