Fresh Endive with Rice and Greens

How can you use endive? In endless ways, from fresh, to braised or grilled. No matter which way, you’re loading up on vitamins B, C, and K, as well as calcium, magnesium, iron, zinc, folate and selenium. Plus it’s a good source of beta-carotene and heart-healthy potassium.



  1. Prepare endive, trimming the ends and separating the leaves. Spread each leaf down the center with hummus, from tip to end.
  2. Mix the brown rice and greens together. Scoop rice mixture into endive leaves evenly, and place on serving dish. Garnish with tomatoes. Serve immediately.

Vicki Brett-Gach is a graduate of the Plant-Based Nutrition Certificate Program. Vicki is a Certified Vegan Lifestyle Coach and Educator, a Certified Personal Chef, Forks Over Knives Plant-Based Certified and Starch Solution Certified. She is a contributing writer to Vegan Magazine and Honest Cooking, and a chef with the Plant Based Nutrition Support Group ( team. Vicki coaches individual clients and teaches a variety of heart-healthy vegan cooking classes to groups of all sizes. Connect with Ann Arbor Vegan Kitchen on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes.
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