Sauteed Rice With Kale Recipe

Name: Sauteed Rice With Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped kale; 3 tablespoons olive oil; 1 tablespoon butter; 1 small onion, diced; 1 stalk celery, diced; 1/2 cup sliced fresh mushrooms; 1/2 green bell pepper, diced; 2 cloves garlic, minced; 2 cups cooked white rice; 1 teaspoon dry mustard; 2 pinches cayenne pepper; salt and ground black pepper to taste

Servings: persons

1 cup chopped kale
3 tablespoons olive oil
1 tablespoon butter
1 small onion, diced
1 stalk celery, diced
1/2 cup sliced fresh mushrooms
1/2 green bell pepper, diced
2 cloves garlic, minced
2 cups cooked white rice
1 teaspoon dry mustard
2 pinches cayenne pepper
salt and ground black pepper to taste

1
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.
2
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.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup chopped kale, 3 tablespoons olive oil, 1 tablespoon butter, 1 small onion, diced, and more.

Yes, Sauteed Rice With Kale falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Rice With Kale

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