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
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