|2 servings||calories per servings 497||protein serving 11 g||carbs per serving 86 g||total fat per serving 8 g|
Earthy shiitakes and mildly bittersweet kale naturally complement each other, while sweet-tart dried cranberries in the rice add bright bursts of color and flavor. Soaking and rinsing the rice before cooking removes some of the outer starch, which helps prevent the grains from sticking together when cooked.
|Nutrition Facts||/ Per Serving|
|Total Fat||8 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||86 g|
|Dietary Fiber||8 g|
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.
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.
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.
Add kale stems. Cook, stirring, until they begin to become translucent, 2-3 minutes.
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.
Fluff rice with a fork, and divide between 2 plates. Top with mushroom-kale mixture. Sprinkle with ground pecans, and enjoy!
While living in France, Philip worked in a boulangerie, a patisserie, & the two-star Michelin restaurant Alain Senderens. He has worked at various restaurants in Atlanta specializing in a variety of cuisines. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program & designed the edible organic garden.Learn More...