Rice Bowl with Spinach, Jalapeño and Radish

Rice bowls are the healthiest lunch.

Delicious, nutritious and extremely easy to make. Basmati rice or quinoa take about 12 minutes to cook, which gives you enough time to prepare the rest. You can use spinach or swiss chard instead of kale, and add any other vegetables you have at hand. Yesterday, it was radishes and jalapeños, but other days it’s avocado, cucumber, bell pepper, scallion, and so on. Really, anything goes.

Rice, spinach, jalapeno and radish bowl
  1. 1 cup cooked basmati rice
  2. 4 kale leaves (or a bunch of spinach)
  3. 1 garlic clove
  4. 2 tablespoons pumpkin seeds (pepitas)
  5. 1 jalapeño
  6. 2 small radishes
  7. Olive oil
  8. Sesame oil (optional)
  9. Bragg's amino acids (optional) or sea salt
  1. Cook the rice (see instructions below.) While the rice is cooking, soak the kale in cold water for 5–10 minutes.
  2. Meanwhile, chop the garlic finely and set aside.
  3. Cut the jalapeño lengthwise, remove the seeds and the stem, and slice it as thinly as possible, and set aside.
  4. Slice the radishes into thin rounds and set aside.
  5. Drain the kale (no need to dry it) and stack the leaves in a pile. Chop the kale finely and add it to a wok or to a large non-stick skillet. Sauté the kale for about 5 minutes, then add a splash of olive oil and a few drops of sesame oil. Add the garlic and continue to cook while stirring frequently for a minute or two. Add the rice, some Bragg's or salt, and stir together.
  6. Transfer to a bowl, add the jalapeños and the radishes, and serve.
Shelly's Humble Kitchen https://www.shellyshumblekitchen.com/
Basmati Rice
  1. 1 cup basmati rice
  2. 1¼ cups water
  3. Sea salt
  4. Freshly ground black pepper
  1. In a medium sauce pan, bring the water and the salt to a rapid boil.
  2. Meanwhile, put the rice in a fine colander and wash it under cold running water until the water runs clear. Another method is to soak it in cold water for a few minutes, then drain and soak it again, until the water is clear.
  3. Stir the rice into the boiling water. Bring to a boil, then reduce to a simmer. Cover with a lid. Do not lift the lid while the rice is cooking, so the steam won't escape! After 12 minutes, take off the lid. If there is no more water in the pan and the rice is soft (but not too soft), it is done. Otherwise, put the lid back on and cook for another 2–3 minutes.
  4. Let the rice rest with the lid on for at least 5 minutes.
Shelly's Humble Kitchen https://www.shellyshumblekitchen.com/


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