I derive a ton of inspiration from blogs, which is what led me to finally start one of my own. Often, I'll take the foundation of another person's recipe and adapt it to ingredients I have in my own kitchen. I love the concept of throwing together a mystery meal with whatever is on hand. To make it easier, I always refrigerate large batches of quinoa, brown rice, and baked sweet potatoes. These items are easy to incorporate into any meal and cut down on my prep time during the week.
This dish is inspired by Tales of a Kitchen, one of my all time favorite blogs. The original recipe is a raw Massaged Kale Avocado and Millet Salad, which can be found by clicking on the highlighted link. In contrast, my recipe is a hot dish with fewer ingredients than the salad calls for. With the weather still chilly here in the northeast, warming rather than refreshing is what I am looking for. Whichever version suits you, both use a similar salad dressing base and are absolutely delicious!
Ingredients:
2 tablespoons extra virgin olive oil for frying
1 yellow onion, finely chopped
1/2 large red bell pepper, finely chopped
1 carrot, grated
4-5 large kale leaves, chopped, stems removed
1 cup cooked brown rice
black pepper to taste
1/4 cup pumpkin seeds
Vinaigrette:
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
pinch red pepper flakes, optional
Directions:
In a large sauté pan, heat the oil over medium high heat. Add the onion, pepper and carrot to the pan. Sauté until the onion becomes translucent, stirring occasionally, about 3-5 minutes. Add the kale and cook until wilted. Stir in the brown rice, black pepper and pumpkin seeds. Remove pan from heat.
In a small bowl, whisk together the oil, vinegars, mustard and red pepper flakes. Stir vinaigrette into the rice mixture. Portion into bowls and serve.
This dish is inspired by Tales of a Kitchen, one of my all time favorite blogs. The original recipe is a raw Massaged Kale Avocado and Millet Salad, which can be found by clicking on the highlighted link. In contrast, my recipe is a hot dish with fewer ingredients than the salad calls for. With the weather still chilly here in the northeast, warming rather than refreshing is what I am looking for. Whichever version suits you, both use a similar salad dressing base and are absolutely delicious!
Ingredients:
2 tablespoons extra virgin olive oil for frying
1 yellow onion, finely chopped
1/2 large red bell pepper, finely chopped
1 carrot, grated
4-5 large kale leaves, chopped, stems removed
1 cup cooked brown rice
black pepper to taste
1/4 cup pumpkin seeds
Vinaigrette:
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
pinch red pepper flakes, optional
Directions:
In a large sauté pan, heat the oil over medium high heat. Add the onion, pepper and carrot to the pan. Sauté until the onion becomes translucent, stirring occasionally, about 3-5 minutes. Add the kale and cook until wilted. Stir in the brown rice, black pepper and pumpkin seeds. Remove pan from heat.
In a small bowl, whisk together the oil, vinegars, mustard and red pepper flakes. Stir vinaigrette into the rice mixture. Portion into bowls and serve.
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