Kale, Mushroom and Edamame Bowl with Brown Rice

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I was so looking forward to some kind of rice dish with kale because we have bought an extra packet this week and probably won’t be able to use all of it in the smoothies, so I decided to see what I could do to cook kale! I was very inspired by combining kale with edamame after having one of Dr.J‘s amazing bowls!

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OMG I can’t believe how awesome this turned out, it went so awesome with the really tender short grain Japanese brown rice. It was really a perfect combination. I didn’t include the recipe for the brown rice here, but I can explain quickly how I made it.

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For the rice, I used 2 cups of brown rice with 1 3/4 cup water and soaked it for a couple of hours, then brought it to a boil and simmered on medium low for about 15 minutes or so. I did include an in depth recipe to how to make the rice below.

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You can replace the tvp with tofu or tempeh if you like, it makes the dish taste a little meaty! Also, if you don’t want to use edamame, you can probably try adding peas. They’re almost the same shape anyway, and both green!

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Kale, Mushroom and Edamame Bowl with Brown Rice

Cooked brown rice (recipe here)

Veggies
1 tablespoon extra light olive oil
1/2 medium onion
2 cloves garlic
A small pinch Himalayan/sea salt
6 fresh shiitake mushrooms
2 tablespoon tvp-textured vegetable protein (mixed with 1 tablespoon hot water)
2 stalks celery
1/2 cup frozen edamame beans
1/2 cup & 2 tablespoons water
2 tablespoon white wine/white cooking wine
1 tablespoon cornstarch
1 teaspoon low sodium soy sauce
1 teaspoon sesame oil
1/2 teaspoon Himalayan/sea salt
1/8 teaspoon ground ginger
A few sprinkles ground pepper
A large handful kale

Dice the onion into small cubes, then chop the garlic into small pieces. Put it in a saucepan with 1 tablespoon of olive oil and a tiny pinch of salt. Turn the heat on medium high (5-6) and saute the onions and garlic for about 12 minutes until it’s mostly golden brown. Be sure to stir a lot!

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Meanwhile, remove the stems from the shiitake mushrooms and slice them into thin pieces.

Put the tvp in a tiny bowl, then mix it with a tablespoon of hot tap water. Stir it around and give it a few minutes to rehydrate.

After sauteing the onions for 12 minutes, add the mushrooms and tvp. Stir and cook for about 3 minutes.

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Meanwhile, dice the celery into small cubes and have the edamame beans ready. After 3 minutes, add these two to the frying pan. Cook for another 3 minutes.

In a small bowl, combine the water, white wine/white cooking wine, cornstarch, soy sauce, sesame oil, salt, ground ginger and ground pepper together. Stir until everything has dissolved into a liquid. Add this in the frying pan after 3 minutes of cooking the celery and edamame.

Stir for a second, then immediately add the large handful of kale and continue to stir and cook for a final 4-5 minutes.

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Turn the heat off once everything is mixed evenly and that the kale is soft (but still vibrant green).

Serve: Spoon brown rice into a bowl, well over half way, then top the rest with the veggies and serve.

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Kale, Mushroom and Edamame Bowl with Brown Rice
Serves: 4
 

Ingredients
  • Cooked brown rice
Veggies
  • 1 tablespoon extra light olive oil
  • ½ medium onion
  • 2 cloves garlic
  • A small pinch Himalayan/sea salt
  • 6 fresh shiitake mushrooms
  • 2 tablespoon tvp-textured vegetable protein (mixed with 1 tablespoon hot water)
  • 2 stalks celery
  • ½ cup frozen edamame beans
  • ½ cup & 2 tablespoons water
  • 2 tablespoon white wine/white cooking wine
  • 1 tablespoon cornstarch
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon Himalayan/sea salt
  • ⅛ teaspoon ground ginger
  • A few sprinkles ground pepper
  • A large handful kale

Instructions
  1. Dice the onion into small cubes, then chop the garlic into small pieces. Put it in a saucepan with 1 tablespoon of olive oil and a tiny pinch of salt. Turn the heat on medium high (5-6) and saute the onions and garlic for about 12 minutes until it’s mostly golden brown. Be sure to stir a lot!
  2. Meanwhile, remove the stems from the shiitake mushrooms and slice them into thin pieces.
  3. Put the tvp in a tiny bowl, then mix it with a tablespoon of hot tap water. Stir it around and give it a few minutes to rehydrate.
  4. After sauteing the onions for 12 minutes, add the mushrooms and tvp. Stir and cook for about 3 minutes.
  5. Meanwhile, dice the celery into small cubes and have the edamame beans ready. After 3 minutes, add these two to the frying pan. Cook for another 3 minutes.
  6. In a small bowl, combine the water, white wine/white cooking wine, cornstarch, soy sauce, sesame oil, salt, ground ginger and ground pepper together. Stir until everything has dissolved into a liquid. Add this in the frying pan after 3 minutes of cooking the celery and edamame.
  7. Stir for a second, then immediately add the large handful of kale and continue to stir and cook for a final 4-5 minutes.
  8. Turn the heat off once everything is mixed evenly and that the kale is soft (but still vibrant green).
  9. Serve: Spoon brown rice into a bowl, well over half way, then top the rest with the veggies and serve.


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