Lemon Parmesan Garlic Massaged Kale Salad with Crispy Brown Rice, Roasted Za’atar Radishes, and Spicy Brothy White Beans

1. **Prepare the Radishes:** Cut radishes into quarters. Toss them in olive oil and place on a baking sheet. Sprinkle Za'atar on top and bake at 425°F (220°C) for 25-30 minutes, or until tender and slightly caramelized.
2. **Cook the White Beans:** In a pressure cooker (like a Crockpot Express), combine about 1/2 pound of dried white beans, cover with 2-3 cups of veggie broth, minced garlic, chili flakes, fresh rosemary, a bay leaf, a drizzle of olive oil, and a pinch of salt. Pressure cook on high for 45 minutes, then allow the pressure to slow release for at least 20 minutes.
3. **Make the Crispy Rice:** Heat butter in a pan over medium-high heat. Add your previously cooked brown jasmine rice and cook for about 10 minutes, stirring frequently, until the rice becomes crispy. If using oil, avocado oil is recommended to prevent burning.
4. **Massage the Kale:** Remove the leaves from the kale stems and chop them into bite-sized pieces. Place in a bowl along with a pinch of salt and a drizzle of olive oil. Massage with your hands for a few minutes to soften the kale.
5. **Season the Kale:** Finely chop 1-2 cloves of garlic until it forms a paste. Add the garlic, juice of 1-2 lemons, a handful of grated Parmesan (omit for vegan), and a generous sprinkling of breadcrumbs to the massaged kale. Toss to combine. Taste and season with additional salt, pepper, lemon juice, or olive oil as desired.
6. **Assemble the Salad:** Combine the massaged kale mixture, roasted Za'atar radishes, spicy brothy white beans, and crispy brown rice in a large bowl. Toss gently to combine and serve immediately.