Marinated mushroom and kale bowls

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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
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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

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