Sauteed Rice with Kale recipe

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Ingredients

1 cup chopped kale
3 tablespoons olive oil
1 tablespoon butter
1 small onion, diced
1 stalk celery, diced
½ cup sliced fresh mushrooms
½ green bell pepper, diced
2 cloves garlic, minced
2 cups cooked white rice
1 teaspoon dry mustard
2 pinches cayenne pepper
salt and ground black pepper to taste

Nutrition Info

320.7 calories
carbohydrate: 52.8 g
cholesterol: 5.1 mg
fat: 9.4 g
fiber: 1.6 g
protein: 5.4 g
saturatedFat: 2.3 g
servingSize: -
sodium: 28.3 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Add the kale, cover, and steam until just tender, 7 to 10 minutes.

  2. Heat olive oil and butter in a large skillet over medium heat, cook and stir onion, celery, mushrooms, green bell pepper, and garlic in the oil and butter mixture until the onion is tender, about 5 minutes. Stir kale and rice into the mixture, breaking the rice into grains with your spoon as you stir, season with dry mustard, cayenne pepper, salt, and black pepper. Cook and stir until the rice is hot, about 5 minutes.

Recipe Yield

6 servings

Recipe Note

This is a recipe I whipped up when I was at loss on what type of rice side dish to serve with fish. Rice with chopped kale, onion, garlic, celery, green pepper, and mushrooms.

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