4 cups cooked brown rice (or quinoa)
4 cups Spicy Peanut Ginger Kale
2 large portobello mushrooms, sliced into long, thin strips
1/2 cup sweet onion, sliced
1 tsp tamari or soy sauce
2 tsp safflower oil
salt/pepper for mushrooms
2 Tbsp whole or chopped roasted peanuts
1/4 cup fresh cilantro, lightly chopped
Modifications: If you'd like even more protein - add in some
baked or sauteed tofu cubes or some cooked beans or lentils. If you want lower fat - simply omit some of the peanut butter in the kale salad and use less chopped peanuts.
1. Prepare the Spicy Peanut Ginger Kale. Set aside. You can use either warm kale salad or chill ahead of time and use chilled kale salad.
2. Cook your brown rice or heat pre-cooked rice packets – about 4 cups.
3. In a skillet, over high heat, add the safflower oil. When oil is hot, add in the sliced mushrooms and sweet onions. Saute until tender. Add in the 1 tsp of tamari. Salt and pepper the mushrooms to taste. With the pan still hot, add in some of the kale salad and toss gently with the mushrooms and onions. Turn off heat and let sit.
4. To plate your dish - divide among 4 bowls: add a bottom layer of rice. Top with a generous portion of spicy kale salad. Toss the rice with the kale salad to infuse the rice with some spicy peanut flavor. Then top off with the kale mushroom skillet mixture - and any liquid-y sauce left on the pan. The final layer: garnish with peanuts and fresh cilantro. Serve warm.