Level: | Easy |
Total: | 30 min |
Active: | 15 min |
Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon toasted sesame oil
- 1 bunch scallions, chopped
- 1 (2 inch) piece ginger root, peeled and finely chopped
- 1 garlic clove, roughly chopped
- 2 teaspoons kosher salt, divided
- 3 cups cooked brown rice
- 1 bunch swiss chard, stems finely chopped and leaves cut into 1-inch pieces
- 4 cups baby kale, chopped
- 1 avocado, pitted and sliced
- 1/2 English cucumber, peeled and julienned
- Toasted sesame seeds, optional garnish
Instructions
- Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of
- crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.
Nutrition Facts
Serving Size | 1 of 4 servings |
Calories | 377 |
Total Fat | 19 g |
Saturated Fat | 3 g |
Carbohydrates | 48 g |
Dietary Fiber | 9 g |
Sugar | 3 g |
Protein | 8 g |
Cholesterol | 0 mg |
Sodium | 920 mg |
Reviews
This is delicious!!! Did not have the chard so used spinach and kale – came out wonderful. Was prepping this to take for lunch tomorrow – and it was so tasty I decided to have it for dinner tonight as well!!
Who cares what Jade likes
I can’t get enough of this recipe! I wasn’t able to find swiss chard, so I subbed spinach and it turned out great.
Great recipe but I cut the salt by half. The first time I made the recipe as is and it was too salty for me. 1tsp kosher salt total ended up being the right amount for my taste. Adding this to the weekly rotation!
What an easy recipe! Brown rice adds very nice texture to this dish. It is simple, healthy, and delicious. I served this with homecooked beans and it was a nice complete plant-based meal.
Great recipe. I added a can of rinsed chickpeas at the time I added the rice to get some added protein.
Very good. I did change the recipe slightly. Less veggies plus a little soy sauce on the rice before I add the veggies. I also cut the recipe in half as the full recipe was way to much for my household size. Still had leftovers.
So good! It made quite a bit so I sent some over to my son’s vegetarian GF. She warmed it, added a basted egg (more protein!) and avo to the top. She loved it! I tried it today and am putting it on my dream restaurant menu! But in the meantime, will be making it again and again.
This recipe was delicious! The sesame oil gives it such great flavor. Everyone loved it! So glad you are back on with a new show. I love watching you cook! Any way your recipes could be posted more quickly after your show airs? I want to make the chicken kale pasta
Just made for dinner. Surprisingly flavorful and simple. Letting the rice crisp paid off. Adds to the flavor. Also came together really quickly. Husband and teens enjoyed also. Served it with side of sautéed red cabbage with soysauce . I’ll make this one again.