Kale and mushroom rice bowl
Summary
Searching for a hearty and healthful meal option? You’ve landed at the right spot! Introducing the kale and mushroom rice bowl—a dish that’s a delightful blend of flavor and nutrition. Perfect for those watching their health or simply anyone who loves a scrumptious meal.
Ingredients for Kale and mushroom rice bowl
- White rice – 1 cup (240ml)
- Fresh, crunchy kale – 2 handfuls, chopped roughly (475ml)
- Button mushrooms – 1 cup, thinly sliced (240ml)
- A glug of olive oil – roughly 2 tablespoons (30ml)
- A couple of garlic cloves, finely minced
- Low sodium soy sauce – a splash or about 1 tablespoon (15ml)
- A tiny pinch of red pepper flakes
- Salt – as per your taste
- Freshly ground black pepper – to sprinkle
Time needed for Kale and mushroom rice bowl
Get everything ready in 10 minutes and then let it cook for 20 more.
Portions
Perfect for a meal for two!
Nutritional Deets (Per Serving)
- Calories – A reasonable 250
- Protein – A solid 8g
- Carbs – 45g, for the energy
- Fiber – A good 3g
- Sugars – Minimal, just 2g
- Total Fat – About 5g
- Saturated Fat – Barely 1g
- Sodium – Around 200mg
- Potassium – A beneficial 500mg
(A tiny heads up: Ingredients can vary, so the nutritional values might sway a bit.)
Let’s cook Kale and mushroom rice bowl
- First off, rinse the rice well. Get all the starch out.
- Now, pour 2 cups (480ml) water in a pot. Let it bubble. Chuck in the rice, simmer it down, and wait until it’s fluffy and all the water’s soaked up. About 20 minutes.
- Skillet time! Drizzle olive oil. When it’s warm and inviting, throw in the garlic. Wait till it’s just golden. No burning allowed.
- Mushrooms next. Cook them until they’re a lovely brown, and all juicy.
- In goes the kale. Stir it around until it’s bright green and a bit soft.
- Now, season away. Soy sauce, red pepper flakes, and the classic salt & pepper combo. Stir, stir, stir.
- Rice done? Divide it between two bowls. Spoon over the kale and mushroom magic. A little mix and you’re set.
Pro Tips
- Craving protein? Tofu or shredded chicken? Your choice. Mix it in.
- Love a good crunch? Roasted sesame seeds or even nuts will do the trick.
- Keep an eye on that salt. Remember, the soy sauce has got some too.
- Always, always, choose fresh kale and mushrooms. There’s a flavor difference, trust me!
Serving and eatung Kale and mushroom rice bowl
- Eat this bowl piping hot. It’s just better that way.
- A zingy lemon water on the side? Yes, please.
- Love some extra zest? Squeeze a lemon over the top.
- A light, tangy salad on the side? Adds a whole new dimension.
And there you have it! A meal that’s not just food, but an experience. Here at AH7, we strive to make health delectably tasty. Dive into this bowl and feel the magic. Health can truly be delicious, and this bowl is proof! Remember, eat well, live well, and stay fabulous.
KALE AND MUSHROOM RICE BOWL
Searching for a hearty and healthful meal option? You’ve landed at the right spot! Introducing the kale and mushroom rice bowl—a dish that’s a delightful blend of flavor and nutrition. Perfect for those watching their health or simply anyone who loves a scrumptious meal.
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Nutritions
Nutrition Facts
KALE AND MUSHROOM RICE BOWL
Amount per Serving
Calories
250
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Sodium
200
mg
9
%
Potassium
500
mg
14
%
Carbohydrates
45
g
15
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- White rice – 1 cup 240ml
- Fresh crunchy kale – 2 handfuls, chopped roughly (475ml)
- Button mushrooms – 1 cup thinly sliced (240ml)
- A glug of olive oil – roughly 2 tablespoons 30ml
- A couple of garlic cloves finely minced
- Low sodium soy sauce – a splash or about 1 tablespoon 15ml
- A tiny pinch of red pepper flakes
- Salt – as per your taste
- Freshly ground black pepper – to sprinkle
Instructions
- First off, rinse the rice well. Get all the starch out.
- Now, pour 2 cups (480ml) water in a pot. Let it bubble. Chuck in the rice, simmer it down, and wait until it’s fluffy and all the water’s soaked up. About 20 minutes.
- Skillet time! Drizzle olive oil. When it’s warm and inviting, throw in the garlic. Wait till it’s just golden. No burning allowed.
- Mushrooms next. Cook them until they’re a lovely brown, and all juicy.
- In goes the kale. Stir it around until it’s bright green and a bit soft.
- Now, season away. Soy sauce, red pepper flakes, and the classic salt & pepper combo. Stir, stir, stir.
- Rice done? Divide it between two bowls. Spoon over the kale and mushroom magic. A little mix and you’re set.
Notes
PRO TIPS
Craving protein? Tofu or shredded chicken? Your choice. Mix it in.
Love a good crunch? Roasted sesame seeds or even nuts will do the trick.
Keep an eye on that salt. Remember, the soy sauce has got some too.
Always, always, choose fresh kale and mushrooms. There’s a flavor difference, trust me!
SERVING SUGGESTIONS
Eat this bowl piping hot. It’s just better that way.
A zingy lemon water on the side? Yes, please.
Love some extra zest? Squeeze a lemon over the top.
A light, tangy salad on the side? Adds a whole new dimension
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