I have been on a vegetarian kick this week if you haven’t noticed. It is just too hot here in South Carolina to sit down to a meal of meat and mashed potatoes. And honestly, I’m not feeling meat lately (sorry to my meat lover followers). The vegetarian dishes I’ve been making this week have been SO good and it doesn’t have anything weird in it like tofu (sorry to my tofu lovers but it is a little too bouncy for me). Anyways what I am trying to say is that I think many people would love this if they would venture out a little and try some awesome veggie dishes!
Also, as you may have noticed, I plated my dish without rice. I was really hungry, ok? It was good with out, but if you need some extra carbs to fill you up, go ahead and eat the rice with it!
Mushroom Kale Rice Bowl
Adapted from: Blog Babble
4 cups cooked white rice
2 bunches of kale, chopped
2 portabella mushrooms, sliced
1 cup onion, diced
2 tbsp olive oil
salt/pepper for mushrooms
2 tbsp peanuts
Prepare rice in rice cooker and cook according to directions. Slice portabella mushrooms and chop up kale. In a large soup pot, heat 1 tbsp olive oil and add kale over medium high until done (not too soggy, not too crunchy) Prepare Spicy Peanut Sauce (below). In a skillet, saute onions in 1 tbsp olive oil until tender. Add mushrooms and cook until mushrooms are tender. Add salt and pepper and toss in pan.
Spicy Peanut Sauce
2 Tbsp creamy salted peanut butter
1/2 cup water
1 tsp sesame oil
2 cloves garlic, minced
2 Tbsp rice vinegar (yuzu flavored or add 1 tsp lemon juice)
5 dashes cayenne
fine black pepper to taste
Place a small pot over med-high heat on your stove top. Add all the sauce ingredients and stir briskly until they melt and blend together. Reduce heat to medium and simmer/stir for about two minutes. Turn heat to low.
Add sauteed mushrooms, onions, 1 tsp soy sauce and spicy peanut sauce to the large pot with the kale. Toss until well mixed and garnish with peanuts.
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