KALE BROWN RICE RECIPES

Name: Fried Brown Rice with Kale
Yield: 2 servings
Ingredients: 4 scallions; 2 tablespoons virgin coconut oil, divided; 1 cup cooled cooked brown rice; 1 small bunch Tuscan kale, ribs and stems removed, leaves torn; Kosher salt; 2 garlic cloves, thinly sliced; 1 tablespoon finely chopped peeled ginger; 1 teaspoon ground turmeric; 3 large eggs; 1 tablespoon fresh lime juice; Lime wedges (for serving)

FRIED BROWN RICE WITH KALE RECIPE | BON APPÉTIT

Fried Brown Rice with Kale Recipe | Bon Appétit image

The best fried rice is made with leftover rice. Ideally, chill it uncovered overnight, which lets it dry out a bit, leading to maximum crispiness.

Provided by Chris Morocco

Yield 2 servings

Number Of Ingredients 11

Ingredients

4 scallions
2 tablespoons virgin coconut oil, divided
1 cup cooled cooked brown rice
1 small bunch Tuscan kale, ribs and stems removed, leaves torn
Kosher salt
2 garlic cloves, thinly sliced
1 tablespoon finely chopped peeled ginger
1 teaspoon ground turmeric
3 large eggs
1 tablespoon fresh lime juice
Lime wedges (for serving)

Steps:

Remove dark green parts from scallions, thinly slice, and set aside. Thinly slice white and pale green parts and set aside separately. Heat 1 Tbsp. oil in a large nonstick skillet over medium. Add rice, breaking up any lumps, and pat down into an even layer. Cook, undisturbed, until beginning to crisp, about 2 minutes. Toss and continue to cook, adding kale by handfuls and letting wilt slightly before adding more and tossing occasionally, until rice is heated through and all the kale is wilted, about 3 minutes. Season with salt and transfer to a plate.
Heat remaining 1 Tbsp. oil in same skillet and cook garlic, ginger, and reserved white and pale green parts of scallions, stirring often, until softened and fragrant, about 2 minutes. Sprinkle turmeric over, then stir in eggs, using a pair of chopsticks or a heatproof rubber spatula to blend whites and yolks. Season with salt and cook, stirring gently, until eggs are barely set. Return rice and kale to skillet; toss to combine. Cook, tossing occasionally, until hot. Add lime juice and season with salt.
Divide fried rice between plates and top with reserved scallion greens. Serve with lime wedges for squeezing over.

BROWN RICE AND KALE SALAD RECIPE | ALLRECIPES

Brown Rice and Kale Salad Recipe | Allrecipes image

Great way to use up leftovers. Perfect alone for a hearty lunch or as a side to a nice steak.

Provided by AFulton

Categories Salad Green Salad Recipes Kale Salad Recipes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 12 servings

Number Of Ingredients 10

Ingredients

4 cups vegetable broth
2 cups brown rice
3 tablespoons butter
½ cup diced onion
½ cup diced celery
½ cup diced carrot
¼ cup chopped almonds
½ cup diced mushrooms
salt to taste
2 cups chopped kale

Steps:

Bring broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
Melt butter in a large saucepan over medium heat; cook and stir onion, celery, carrot, and almonds until onion begins to softened, 5 to 10 minutes. Add mushrooms and cook 1 minute more; season with salt.
Mix cooked rice into onion mixture until evenly combined. Add kale and cook until completely wilted, about 5 minutes. Serve warm.

Nutrition Facts : Calories 179.5 calories, CarbohydrateContent 29 g, CholesterolContent 7.6 mg, FatContent 5.5 g, FiberContent 2.4 g, ProteinContent 4 g, SaturatedFatContent 2.1 g, SodiumContent 201.3 mg, SugarContent 2.1 g

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