Skip to content

Crispy Kale Rice

Highlights

Serves 6 with 387 calories per serving.
Prep Time 10 min
Pressure Building Time 5-10 min
Pressure Cook Time 25 min
Natural Release Time 10 min
Saute Time 15 min
Total Time 1 hour

Ingredients

  • 2 cups brown rice
  • 2 cups garlic broth or low-sodium vegetable broth
  • 2 tablespoon ghee
  • 4 cups stemmed and finely chopped kale
  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, diced
  • 6 cloves garlic, minced or pressed
  • 3 scallions sliced (+ garnish)
  • 8 ounces baby bella mushrooms, sliced (optional)
  • 2 tablespoons coconut aminos, low-sodium soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon raw honey
  • 2 teaspoons fish sauce (optional)
  • Sesame seeds, for topping (optional)

Note: Feel free to try added 1-2 scambled eggs in the pot when adding mushrooms.

Process

  • Rice
    • Wash rice in cold water for 90 seconds and strain
    • Add rice and broth and stir
    • Pressure cook on high for 25 minutes
    • Natural release for 10 minutes, followed by quick release
    • Transfer rice to a bowl and fluff with a fork
  • Kale
    • Add ghee to the pot, hit saute, wait 3 minutes
    • Saute kale for 3-5 minutes, until crispy
    • Transfer kale to a bowl, using slotted spoon
  • Add olive oil to the pot and let heat for 1 minute
  • Add shallot, garlic, and scallions, and saute for 2 minutes
  • Add mushrooms and saute for 3 minutes
  • Mix everything together
  • Serve topped with sesame seeds, crispy kale, scallions

Storage

TBD

Feedback

TBD

References