Mushroom & Kale Rice



I usually prepare rice in advance. I like to cook two cups of rice at a time and keep it in the fridge to add to bacon and eggs for breakfast or to mix into a burrito or to add to some veggies. To make rice, I thoroughly rinse two cups of rice. I put the rice in a strainer and run water through it in the sink until the water runs clear. I put it in a kettle with a tight fitting lid. I add 1 tsp of salt and 3 cups of water. I learned to like firmer rice from my Malay friends in college. Most Americans like a softer rice and should use 4 cups of water. Depending on your preference, anywhere from 3 to 4 cups of rice will work. Put on the stove on high and bring to a rolling boil. put the lid on solidly and remove from the heat and let it rest 15 minutes or more. When you remove the lid, it will be done. It will not overcook if you leave the lid on too long because there’s no more water for it to absorb. Stir it to loft the individual pieces of rice before storing in a covered container.

Now you have rice, you can cook the mushroom – kale concoction.

Heat 1/2 TBSP olive oil in a small sauté pan. Add 1 small scallion bulb (about 1 TBSP) and let soften. While the scallions cook, clean and chop three mushrooms and 1 clove of garlic. Add them and let them cook until tender. Add salt and pepper and 1 tsp of caraway seed. Stir and allow the heat to infuse them before adding the juice of one fresh lemon. Then add 1 cup of chopped kale and 1/4 cup of cooked rice and stir. Cook about 3 minutes or so until the kale is tender but not mushy.

I served with a pork loin chop and pickled parsnips. I am a Swede and have a culturally acquired love of caraway. If you don’t like it, you can substitute almost any aromatic and flavorful spice, from cardamom to nutmeg to cumin to wherever your imagination takes you. You just want to add another note to the flavors so that the earthy kale and mushrooms and the zesty lemon can play off something sharper.



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