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
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Ingredients
  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
Instructions
  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
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Ingredients
  1. 1 cup basmati rice
  2. 1¼ cups water
  3. Sea salt
  4. Freshly ground black pepper
Instructions
  1. Wash the rice carefully. Put the rice in a saucepan and fill with cold water. Swirl your hand through the water and the rice; the water will go cloudy. That's all the starch that we're trying to remove in order to have individual grains of rice, this also makes the rice easier to digest.
  2. Once you've swirled your hand around for a minute or so, pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear. Usually, this takes 3 or 4 changes of water.
  3. Drain the water completely then add the measured water and salt and bring to a boil. Reduce to a simmer and cover with a lid. Do not lift the lid while the rice is cooking, so the steam won't escape! Cook for 12 minutes but don’t open the pan yet, let the rice rest covered for 5 minutes.
Shelly's Humble Kitchen https://www.shellyshumblekitchen.com/

 

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