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!
- 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)
- 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.
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.