Thursday, August 23, 2012

Kale and Shiitake Fried Brown Rice



 I have a growing affection for kale these days since it is so good, and so good for you which makes it a winning combination.  I also happen to love mushrooms and I was looking for something relatively simple to make for dinner and this meal did not disappoint either of us.  I did have to cook some brown rice earlier in the afternoon to have it on hand for this quick stir-fry.

Just before dinner-time, I sauteed the chopped kale and sliced mushrooms in a little sesame oil until tender.  I then added garlic and crushed red pepper and sauteed them until just fragrant.  Sliced scallions and the previously cooked brown rice joined the party next for a couple of minutes and finally a little bit of soy sauce flavored the entire pan.  The rice was garnished with more sliced scallions and some sesame seeds for serving.  This is a great vegan meal!

My menu for the day:
Breakfast - Cereal and Rice Milk
Lunch - Spinach Salad with Cranberries and Avocado with Sweet Balsamic Vinaigrette
Dinner - Kale and Shiitake Fried Brown Rice



Kale and Shiitake Fried Brown Rice
Makes 2 servings

1/2 pound kale, thick stems discarded
8 ounces shiitake mushrooms, stems discarded, and caps thinly sliced
2 tablespoons sesame oil
Kosher salt
2 cloves garlic, finely minced
1/8 teaspoon crushed red pepper flakes
3 scallions, thinly sliced on diagonal, plus more for garnish
2 cups cooked brown rice
2 teaspoons soy sauce
Sesame seeds for serving

Roll a few kale leaves into a tight cigar, and thinly slice to form ribbons.  Run your knife through the kale a few tines to chop it into smaller pieces.

In a large skillet, heat the oil until shimmering.  Add the kale and mushrooms, and cook stirring often, until they are softened and tender, about 5 to 8 minutes.  Season with salt.  Add the garlic and red pepper flakes, and stirring constantly, cook until fragrant but not browned, about a minute.  Stir in the scallions and rice, and cook another 2 minutes, stirring often.  Add the soy sauce, cook another 30 seconds, and season to taste with salt, additional soy sauce, and/or red pepper flakes.

Divide among serving dishes and top each serving with more scallions and a sprinkle of sesame seeds.


From Pink Parsley.com

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