Shiitake kale risotto
Fabulous and filling, this mushroom and kale rice dish is a perfect accompaniment to any meal – or a meal in itself.
OK, so this recipe is not exactly a traditional risotto – it’s missing the fat, and it doesn’t require you to stand over the oven stirring until your arm falls off. But we think it’s still pretty awesome. It’s lighter, leaner, easier on the cook and full of high-nutrient, tasty ingredients.
To heck with traditional foods and following the rules – it’s time to rewrite the (cook) book!
- 2 cups jasmine rice
- 12 ounces frozen cauliflower, slightly defrosted
- 2 bell peppers, any color
- 1/2 pound sliced shiitake mushrooms
- 2 cups chopped kale
- 2 tablespoons balsamic vinegar
- 1 teaspoon Italian dressing
Cook rice according to package directions, slightly undercooking.
While rice cooks, chop up peppers and slice in half any large cauliflower florets.
Place cauliflower in non-stick pan. Add cooked rice, kale and peppers and turn heat to medium heat. Add vinegar and seasoning and mix well. Cook veggies until softened. Taste, and add salt and pepper if needed.
Add mushrooms and toss with veggies and rice. Serve immediately.