Warm Mushroom And Kale Salad Recipe

Name: Warm Mushroom And Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c brown or white rice, or quinoa; 2 tbsp olive oil; 2 clove garlic, smashed or finely chopped; 2 portobello mushrooms, sliced; 6-7 white button mushrooms, quartered; 1/2 onion, roughly chopped; 1 sweet pepper (red/green/orange/yellow or combination thereof) roughly chopped; 1/2 head kale, fibrous ribs removed and roughly chopped; Sauce:; 2 c vegetable broth; 3 tbsp soy sauce; 1/4-1/2 tsp red pepper flakes; 1 tbsp brown sugar; 1-2 tbsp grated or chopped ginger; 1/2 tsp sesame oil; 1 tbsp cornstarch (optional); juice of 1 lime; 3-4 scallions, finely chopped; chopped cilantro; unsalted peanuts

Servings: persons

1 c brown or white rice, or quinoa
2 tbsp olive oil
2 clove garlic, smashed or finely chopped
2 portobello mushrooms, sliced
6-7 white button mushrooms, quartered
1/2 onion, roughly chopped
1 sweet pepper (red/green/orange/yellow or combination thereof) roughly chopped
1/2 head kale, fibrous ribs removed and roughly chopped
Sauce:
2 c vegetable broth
3 tbsp soy sauce
1/4-1/2 tsp red pepper flakes
1 tbsp brown sugar
1-2 tbsp grated or chopped ginger
1/2 tsp sesame oil
1 tbsp cornstarch (optional)
juice of 1 lime
3-4 scallions, finely chopped
chopped cilantro
unsalted peanuts

1
1) Cook rice/quinoa per instructions
2
2) Reserve 3 tbsp cold broth. Combine remaining broth in saucepan with soy sauce, red pepper flakes, brown sugar, ginger, sesame oil. Simmer as you prepare vegetables, stirring occasionally
3
3) Heat olive oil in large pan over med to med-hi heat. Add mushrooms, garlic, onion to pan, and cook 8-10 minutes, stirring frequently.
4
4) Once mushrooms/onions are cooked, reduce heat to med-low. Add sweet peppers, cook 4-5 minutes, stirring frequently.
5
5) Remove from heat. Stir in kale. Empty pan contents into bowl, and cover with foil to keep warm.
6
6) Deglaze pan over med heat using sauce.
7
7) Whisk cornstarch w/ reserved (room temp or cooler) broth, then whisk into sauce.
8
8) Remove sauce from heat. Whisk in lime juice and scallions.
9
9) Serve vegetables over rice, pour on sauce, and sprinkle peanuts and cilantro over top.

459

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.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 c brown or white rice, or quinoa, 2 tbsp olive oil, 2 clove garlic, smashed or finely chopped, 2 portobello mushrooms, sliced, and more.

Yes, Warm Mushroom And Kale Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Mushroom And Kale Salad

How did you like this recipe?

Frequently Asked Questions