Marinated mushroom and kale bowls
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 304.8
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 588.7 mg
- Total Carbs: 59.7 g
- Dietary Fiber: 7.0 g
- Protein: 12.2 g
View full nutritional breakdown of Marinated mushroom and kale bowls calories by ingredient
Number of Servings: 4
Ingredients
-
500 g (1 lb) mushrooms, sliced thickly
4 cloves garlic
1/4 cup Braggs Liquid Aminos or coconut aminos
1 red onion, diced
1 1/2 cup short grain brown rice
2 cubes McCormick mock beef bouillon
4 cups chopped kale
1 tsp olive oil
pinch salt
1/2 cup sliced green onions (scallions)
Directions
Marinate mushrooms in 1/4 cup soy sauce and 4 cloves minced garlic eight hours or overnight.
Cook approximately 1.5 brown rice in mock-beef broth. Meanwhile saute diced red onion in a small amount of liquid (water, broth, etc) until nicely browned, about ten minutes. Add drained mushrooms and saute until liquid is absorbed and the mushrooms take on a glazed appearance. Add liquid as needed to make saucy.
Massage finely chopped kale with a little salt and oil until it takes on a cooked appearance.
Make rice bowls by layering rice with kale, mushrooms and topping with sliced green onions.
Serving Size: 4 servings
Cook approximately 1.5 brown rice in mock-beef broth. Meanwhile saute diced red onion in a small amount of liquid (water, broth, etc) until nicely browned, about ten minutes. Add drained mushrooms and saute until liquid is absorbed and the mushrooms take on a glazed appearance. Add liquid as needed to make saucy.
Massage finely chopped kale with a little salt and oil until it takes on a cooked appearance.
Make rice bowls by layering rice with kale, mushrooms and topping with sliced green onions.
Serving Size: 4 servings