SAUTEED RICE WITH KALE
This is a recipe I whipped up when I was at loss on what type of rice side dish to serve with fish. Rice with chopped kale, onion, garlic, celery, green pepper, and mushrooms.
Provided by BramptonMommyof2
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Add the kale, cover, and steam until just tender, 7 to 10 minutes.
- Heat olive oil and butter in a large skillet over medium heat; cook and stir onion, celery, mushrooms, green bell pepper, and garlic in the oil and butter mixture until the onion is tender, about 5 minutes. Stir kale and rice into the mixture, breaking the rice into grains with your spoon as you stir; season with dry mustard, cayenne pepper, salt, and black pepper. Cook and stir until the rice is hot, about 5 minutes.
Nutrition Facts : Calories 320.7 calories, Carbohydrate 52.8 g, Cholesterol 5.1 mg, Fat 9.4 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 2.3 g, Sodium 28.3 mg, Sugar 1 g
SPICY RICE AND KALE
Low-fat, healthy, and delicious!! We serve this as a side dish but you can make it a main dish by adding cooked meats or top it with your favorite gumbo, jambalaya, red beans, stroganoff or stir-fry....you're only limited by your imagination. I really encourage you to use kale but you can substitute fresh spinach if kale is not available. I never use store-bought cajun seasoning (to salty and not spicy enough for us). There are some great cajun seasoning recipes on this site and you can control the salt. Kale is VERY nutritious and this is another way to sneak veggies into your meals. You can also make it vegetarian by using the vegetable broth. We love it!
Provided by ugogirl
Categories Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Bring broth and Cajun seasoning to a boil in a large heavy saucepan.
- Stir in rice and kale and bring back to a boil.
- Reduce heat to low, cover and cook until rice is tender and the liquid is absorbed, about 20 minutes for white rice and 30 minutes for brown rice.
CRISPY RICE SALAD WITH KALE
This salad is inspired by one of the best bites of food I've ever had, the crispy rice salad at Hai Hai, an amazing Vietnamese restaurant in Minneapolis. It's got, like, four different layers of crunch and a dressing that's spicy, sweet, salty, and bright. I never knew I could love a salad this much!
Provided by Molly Yeh
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Fill a cast-iron pan with 1 1/2 inches oil and heat to 350 degrees F. Line a sheet tray with paper towels and set aside.
- Meanwhile, make your dressing. Combine the garlic and ginger in a large bowl. Add the Thai bird chile. Add 2 tablespoons hot oil from your cast iron into the mixture. Add the lime juice, fish sauce and sugar and whisk together. Let the mixture sit while you prepare your other ingredients.
- Add the peanuts to the hot oil and fry until they are golden brown, about 2 minutes. Remove and add to the dressing. Mix to coat the peanuts.
- In the same cast-iron pan, scatter the rice in the hot oil and fry until crispy and golden brown, about 5 minutes. Transfer the fried rice to the lined sheet tray to drain.
- Add the kale, shallot, cilantro leaves and crispy rice to a large bowl and toss with the peanuts and dressing to taste. Serve immediately.
SPICY RICE AND KALE
Categories Leafy Green Rice Side Low Fat Vegetarian Quick & Easy Low Cal Dinner Kale Winter Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 4
Steps:
- Bring broth and Creole seasoning to boil in heavy large saucepan. Stir in rice and kale and bring to boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes.
SPICY GARLIC THAI SHRIMP AND SAUTEED KALE
Make and share this Spicy Garlic Thai Shrimp and Sauteed Kale recipe from Food.com.
Provided by Tiffany D.
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. In a medium size bowl add Garlic Chili Pepper Sauce, garlic, sugar, lime juice and 2 teaspoons of the Fish Sauce. Mix well. Add shrimp and mix until covered with sauce. Set aside to season.
- 2. Add shrimp mixture to skillet. Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients. Serve immediately. If desired, sprinkle with cilantro and serve with hot.
- 3. Add 2 tablespoons of oil to a hot wok or skillet and drop in the chopped kale. Sauté for 3 to 4 minutes.
- 4. Place kale on a serving dish and pour shrimp on top! ENJOY!
Nutrition Facts : Calories 231.5, Fat 11.9, SaturatedFat 1.5, Cholesterol 143.2, Sodium 1033.8, Carbohydrate 14, Fiber 1.7, Sugar 3.6, Protein 18.6
RICE WITH KALE AND TOMATOES
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a small heavy saucepan bring 1 cup water to a boil, add the rice and salt to taste, and cook the rice, covered, over low heat for 20 minutes, or until the liquid is absorbed and the rice is tender. In a heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden, add the tomatoes and the kale, and cook the mixture, stirring occasionally, for 3 to 5 minutes, or until the kale is tender. Fluff the rice with a fork and in a bowl combine well the rice, the kale mixture, and salt and pepper to taste.
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SPICY KALE AND COCONUT FRIED RICE - COOKIE AND KATE
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4.9/5 (184)Total Time 35 minsCategory MainCalories 624 per serving
- Heat a large (12-inch or wider) wok, cast iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil and swirl the pan to coat the bottom. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set. Transfer the eggs to your empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
- Add 1 tablespoon oil to the pan and add the garlic, green onions and optional additional vegetables. Cook until fragrant or until the vegetables are tender, stirring frequently, for 30 seconds or longer. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, about 1 to 2 minutes. Transfer the contents of the pan to your bowl of eggs.
- Add the remaining 2 teaspoons oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden, about 30 seconds. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.
- Pour the contents of the bowl back into the pan, breaking up the scrambled egg with your spatula or spoon. Once warmed, remove the pan from the heat.
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #side-dishes #rice #easy #low-fat #dietary #spicy #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #inexpensive #healthy-2 #low-in-something #pasta-rice-and-grains #taste-mood #3-steps-or-less
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