Mini Kale Bowls with Pesto and Shitake Brown Rice Pilaf

Serves 4

Ingredients: 

  • 1 cup uncooked brown rice
  • ½ 7.5 oz jar HerbNZest Dairy-Free Curry Pumpkin Pesto
  • 1 bunch curly kale
  • 3 tbs olive oil
  • ½ cup shitake mushrooms, sliced
  • 1 onion, medium, chopped
  • 1 carrot, chopped
  • ½ cup fresh snow peas
  • salt and black peppercorn per taste

Preparation:

Cook rice according to the directions on the package.

Blanche kale: While rice is cooking, in a separate pot start to boil water with a sprinkle of salt added to it. Meanwhile, rinse kale leaves. Take one kale leaf, fold over and place on a cutting board and slice out the thick center stem using a sharp knife. Set aside another large bowl filled with ice cold water. Add a few leaves at a time to the boiling water, cook for 1 minute then transfer the leaves quickly into ice cold water bath for 10 seconds. Then place leaves between paper towels and gently pat dry.

Veggies: In a medium skillet, add oil and sauté onions, add carrots and mushrooms. Add cooked rice and sauté some more. Add peas, salt and pepper to taste. Mix in the pesto and remove from heat.

Plating: Place a kale leaf on the plate with ends placed over each other to form a bowl. Place 1 tbs of the rice pilaf in the bowl and top with 1 tsp of curry pumpkin pesto. Serve.

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  • Dana Hoover
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