|Kale and Mushroom Rice Bowl|
|Serving Size:||1 1/2 cup|
|Prep Time:||10 mins|
|Total Time:||45 mins|
NUTRITIONAL INFORMATION330 Calories; 56 g Carbohydrates; 8 g Fat; 1.5 g Saturated Fat; 10 g Protein; N/A Cholesterol; 6 g Fiber; N/A Potassium; 320 mg Sodium; N/A Added Sugars
2/3 cup Brown Rice
1 1/3 cup Cold Water
1 qt Kale, Chopped
1 qt, 2 cup Boiling Water
2 ea Portobello Mushrooms, Cut in Strips
1 tsp Less Sodium Soy Sauce
1 Tbsp Extra Virgin Olive Oil
1/8 tsp Ground Black Pepper
1/2 tsp Kosher Salt
2 Tbsp Chopped Peanuts, Unsalted
1/4 cup Cilantro, Fresh
1. Rinse rice and then place in a medium saucepot. Cover rice with water, bring to a boil over medium high heat. Reduce heat to very low simmer. Cover to steam rice for 20 minutes.
2. Place kale in a steamer over boiling water. Cover and cook until the kale is tender, about 5 to 10 minutes. Remove kale from the steamer and drain excess water. Set aside.
3. Heat olive oil in a skillet over medium heat. Add sliced Portobello mushrooms and sauté for a few minutes until tender, turning occasionally. Add low sodium soy sauce and ground black pepper. Add the steamed kale to the sauté pan and toss with the mushrooms. Sprinkle with salt.
4. To make individual rice bowls, add steamed brown rice to each bowl. Top with a generous amount of kale and mushroom sauté. Garnish with chopped peanuts and fresh cilantro.
|Tips & Notes|