Kale was never my thing.
Until I realized it gets crispy very quickly and easily when sautéed in a little oil or ghee (clarified butter) – and that’s something I can get behind.
So I decided to make a lighter, full-of-flavor rice dish that features crispy kale tossed in with it and a blend of some sweet and savory touches. You won’t even realize you’re eating brown rice instead of white!
You’re about to experience one of the most satisfying rice dishes yet. What’s even better is that there’s not a lot of guilt when devouring it.
Goes GREAT with my Chicken & Broccoli!
Crispy Kale Rice
Yield: 6
Instant Pot Crispy Kale Rice
Kale was never my thing. Until I realized it gets crispy very quickly and easily when sautéed in a little oil or ghee (clarified butter) - and when tossed in sweet and savory brown rice? That's something I can get behind.
Prep Time
5 minutes
Cook Time
45 minutes
Additional Time
50 minutes
Total Time
1 hour 40 minutes
Ingredients
- 2 cups brown rice
- 2 cups Garlic Broth or low-sodium vegetable broth
- 2 tablespoons ghee or butter
- 4 cups stemmed and finely chopped kale
- 2 tablespoons extra-virgin olive oil
- 1 shallot, diced
- 6 cloves garlic, minced or pressed
- 3 scallions, sliced, plus more for garnish (optional)
- 8 ounces baby bella mushrooms, sliced (optional)
- 2 tablespoons coconut aminos, low- sodium soy sauce, or tamari
- 1 tablespoon sesame oil
- 1 tablespoon raw honey
- 2 teaspoons fish sauce (optional)
Instructions
- Put the rice in a fine-mesh strainer and rinse under cold running water for 90 seconds, or until the water goes from cloudy to clear. Add the rice and broth to the Instant Pot and stir.
- Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 25 minutes. When done, allow a 10-minute natural release followed by a quick release. Transfer the rice to a bowl, fluff with a fork, and set aside.
- Add the ghee to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the kale and sauté for 3–5 minutes, until crispy, then use tongs or a slotted spoon to transfer to a bowl. (Don’t worry if any excess kale is stuck to the bottom of the pot.)
- Add the olive oil to the Instant Pot and let heat for 1 minute. Add the shallot, garlic, and scallions and sauté for 2 minutes. Add the mushrooms (if using) and sauté for another 3 minutes, or until slightly cooked down. Hit Keep Warm/Cancel to turn off the pot.
- Return the rice to the pot, top with the coconut aminos, sesame oil, honey, and fish sauce (if using), and stir until combined. Add the crispy kale, reserving some for garnish, and give it a final toss.
- Serve topped with the reserved crispy kale, scallions, and sesame seeds, if desired.
Jeffrey's Tips
Want more kale? Go crazy and double the amount!
Some people love their rice with egg mixed in. Feel free to crack one or two into the pot and scramble it in Step 4 when adding the mushrooms.
Don
Hey Jeff. Can the Kale be swapped out for spinach instead?? Or would that change the whole taste?
Jeffrey
They definitely have different flavors but you can swap them out. Just realize the spinach won’t crisp like the kale.
Linda
What does the coconut amino add to the recipe?
I am allergic to coconut.
I have loads of kale typically I grill mine with S/P & OO
Jeffrey
Flavor. You can use Tamari or low-sodium soy sauce instead.
Relda
This looks great. So excited for your new cook book. On preorder my soon did this for me as one of my Christmas Gifts.
KD
Seriously, 25 minutes for the rice.
Jeffrey
Seriously. Trust.
Marilyn
Can you use white rice?
Anne
This was soooo good! I didn’t have a shallot or mushrooms and used chicken broth and butter and it was the best rice I ever had! I think the key was rinsing the rice for a full 90 seconds! Delish!
Tina
can use white rice instead how would it take thanks
AlaskanCurlyGirl
Just wanted to say that I love all of these ingredients and this has become one of my go to recipes. I sometimes will add cooked chicken on the side to up the protein…and I usually eat this over some other greens to up my veggie intake. Another winner, thank you, Jeff!
Jeffrey
So happy to hear this!
Heather M.
I’ve made this three or four times and love, love love it. The first time I followed the recipe to a T and it turned out great. Each time after that, tho, I’ve been adding more veggies. This most recent time was carrots and corn. I added the carrots in the step where you sauté the shallots, and I added the corn at the very end. In full disclosure I also swapped onions for shallots this time and then I also added some cooked chicken. Because I had SO MANY VEGGIES and extra onion and chicken I doubled the seasonings. So freaking good! I hope this freezes well cuz I made such a big pot I have a ton of leftovers. Thanks for another amazing recipe, Jeff!
Jeffrey
I couldn’t love this more and am so thrilled you enjoyed it!