So, I have made a weekly dinner schedule. You know, to help me keep things a bit more organized, make grocery shopping easier, and because husband likes schedules. Nothing too strict, but a nice guideline. Thursday is rice night. Any meal involving rice as the main dish. So, to continue with my 5-days-a-week (or so) of kale kick, tonight we had Kale Fried rice. It was quite good. Husband loved it, I liked it. I will be making this again, but not every week. I got this from a site I discovered today called Erin’s Food Files.
Kale Fried Rice
1/2 lb kale, thick stems discarded
1-1/2 tbsp vegetable oil
2 cloves garlic, peeled & finely minced
3 scallions, trimmed, thinly sliced on diagonal (if you don’t have scallions, an onion will work)
2-1/2 cups cooked brown rice
1 Tbsp soy sauce (So I have this great citrus soy sauce, which goes great with the kale, since kale just begs for citrus! If you are using regular soy sauce, add a generous spritz of lemon juice)
- Cut the kale leaves in half lengthwise and then cut crosswise into very thin ribbons (chiffonade). Steam the kale for 7 minutes
- Meanwhile, heat the vegetable oil in a large saucepan over medium-low heat. Add the garlic and cook, stirring, for 2 minutes, being careful not to brown the garlic. Raise the heat to medium and add the steamed kale and scallions. Cook for 2 minutes and then add the rice and cook for another 2 minutes, stirring. Add the soy sauce and cook for 30 seconds more.
This is a recipe that, as far as I know, Husband just came up with one day by working off a basic coconut rice recipe. He’s one of those sickeningly awesome people who can smell something and just know what it goes with. So he took coconut rice and added mint and marjoram. It is so yummy!
Minty Coconut Rice
- jasmine rice
- 1 can coconut milk
- mint to taste
- marjoram to taste (1/4 – 1/2 as much as mint, usually)
- Pour the coconut milk into a pot. Add 1 cup of rice. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until the liquid has been absorbed.
- Add mint and marjoram to taste. Butter, too, if you wish.
Ta da! Simple and very tasty. We get compliments every time we make this =]
This is another allrecipes.com recipe I found, slightly altered to make it veggie friendly, and one of the best dishes I’ve ever made! It was wooooonderful!
This makes about 4 servings.
Vegetarian Burrito Casserole
- 1/2 cup cooked yellow rice
- 2 (8 inch) flour tortillas
- 1/2 tbs dry mustard
- 1 tablespoon sour cream
- 1 tablespoon and 1 teaspoon honey
- 2 tablespoons diced red bell pepper
- 2 tablespoons diced green bell pepper
- 1/4 (15 ounce) can garbanzo beans, drained
- 1/4 (15 ounce) can black beans, rinsed and drained
- 1/4 cup corn kernels
- 2 tablespoons shredded mozzarella cheese
- 2 tablespoons shredded Cheddar cheese
- 1/4 teaspoon ground cumin
- Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use.
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9×9 inch baking dish with cooking spray.
- Line bottom of baking dish with a tortilla. To make the honey sauce, whisk together the mustard, sour cream, and honey in a small bowl. Combine the red pepper, green pepper, garbanzo beans, black beans, and corn in a large bowl.
- Stir the mozzarella cheese, Cheddar cheese, cumin, yellow rice, and honey sauce into the bean mixture. Mix well. Pour mixture into the baking dish. Top with a tortilla; sprinkle top with cheese and, if desired, chili powder.
- Bake in preheated oven until hot and bubbly, 30 to 45 minutes.