I was searching for something delicious for lunch today, and wanted to use ingredients I already had on hand. I stumbled upon this delicious recipe from Iowa Girl Eats, a wonderfully entertaining blog. This dish is quick and easy and absolutely delicious!
3/4 cup long grain brown rice, like jasmine or basmati (I used jasmine)
1-1/2 cups chicken broth
4 cups packed kale, removed from stems and chopped
4 cups water
1/2 teaspoon salt
1 Tablespoon canola or vegetable oil
1/2 small onion, minced
4 garlic cloves, minced
sesame seeds, for garnish
For the sauce:
2 Tablespoons mirin, or other sweet cooking wine
2 Tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon maple syrup
- Stir together sauce ingredients in a small bowl then set aside. Bring chicken broth to a boil in a small saucepan then add rice, place a lid on top, and turn heat down to medium-low. Cook rice until tender, about 30-40 minutes (or according to package directions.)
- When rice has 15 minutes left to cook, boil water and salt in a large wok or skillet. Add kale then cook for 4-5 minutes, or until tender. Drain, then when kale is cool enough to handle, squeeze excess water out with hands. Set kale aside.
- Return skillet to stove then turn heat down to medium-high. Add oil then onion and saute, stirring frequently, for 4-5 minutes or until golden brown and tender. Add garlic then saute, stirring constantly, for 1 minute. Add drained kale then saute for 2 minutes. Add cooked rice to the wok then toss to combine. Add sauce to the wok then toss to combine. Serve topped with sesame seeds.