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About the Dish

3/4 cup Basmati Rice
1 1/2 ounces Dried Cranberries
1/2 teaspoon PeachDish Salt
8 ounces Shiitake Mushrooms
7 ounces Kale
1/4 cup Pecans
Per Serving
Calories 497
Total Fat 8 g
Saturated Fat 1 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Cholesterol 0 mg
Sodium 528 mg
Total Carbohydrates 86 g
Dietary Fiber 8 g
Sugar 16 g
Protein 11 g
Philip Meeker

METHOD

1
In a small bowl, combine rice and enough water to fully cover. Let sit for 5 minutes. While rice soaks, prepare your mise en place: Remove and discard mushroom stems. Remove stems from kale and finely chop; finely chop leaves, keeping separate from stems.
2
Using a fine-mesh strainer, drain water from rice.. Rinse rice under cool running water for 1 minute. In a small saucepan with a lid, combine rice, dried cranberries, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt. Place pot on high heat. When water comes to a boil reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat; keep covered until ready to serve.
3
Place a large sauté pan over medium heat, and add 1 tablespoon olive oil. Add mushrooms and 1/4 teaspoon PeachDish Salt. Cook until browned on first side, 2-3 minutes. Flip and cook another 2 minutes on second side.
4
Add kale stems. Cook, stirring, until they begin to become translucent, 2-3 minutes.
5
Add kale leaves. Cook, stirring, until leaves are wilted and tender, 4-5 minutes. Keep warm until rice finishes cooking. Taste and adjust seasoning as desired with PeachDish Salt.
6
Fluff rice with a fork, and divide between 2 plates. Top with mushroom-kale mixture. Sprinkle with ground pecans, and enjoy!