Rinse 2 cups of dry rice under cool water, then soak the rice in cool water for 15-20 minutes.

Rinse the rice again, then add it to a large cooking pot with 4 cups of filtered water.

Bring the rice and water to a boil over high heat, then reduce the heat to low, cover the pot with a lid, and let the rice cook for 15 minutes.

Remove the rice from the heat and let sit, covered, for at least 15-20 minutes more. Gently fluff the rice before serving.

Wash, peel, and slice the carrots, slice the onions, chop the cilantro, mushrooms, and walnuts, then set aside.

Add the olive oil, onions, and garlic to a large frying pan, then sauté over medium-high heat for 5 minutes, or until the onions are translucent and lightly browned.

Add the carrots, then sauté, stirring occasionally, for 15 minutes. Adjust the heat as needed, to prevent burning.

Once the carrots are semi-tender, add the mushrooms, vinegar, and dill. Cook for another 10 minutes, stirring occasionally, or until the vegetables are fully tender.

Add the walnuts, cilantro, and salt and pepper. Mix thoroughly, then remove the stir fry from the heat and set aside.

To a large serving bowl, add the cooked rice, leaving space in the centre.

Scoop the stir fry into the centre of the serving bowl, then surround the stir fry with baby kale leaves.

Top the dish with more chopped nuts, olive oil, and salt and pepper, then serve.