Recipe by BramptonMommyof2
"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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sliced fresh mushrooms
green bell pepper, diced
cooked white rice
salt and ground black pepper to taste
I made this side dish tonight to have with broiled Tilapia. I was so glad I did...it was easy to make and tasted very good. Because I'm the first person to rate this recipe, I had no other reviewers suggestions to go on...so I made it exactly as directed. I usually look over other reviews and decide from the start what I'm going to add or delete to the recipe. Maybe that's not always a good plan as I prepared this one as directed and it was perfect! I enjoyed knowing there were so many fresh veggies in this, and because of that, it tasted so fresh and healthy. I plan to make this one over and over again and save it to My Recipes. The next time I plan to sprinkle some toasted cashews on top just before serving to take it over the top. Thanks BramptonMommyof2!
My wife and I have wanted to make Kale for awhile now to see if we would like it. So I found this recipe and WOW, we love it! So easy to make and so much flavor. Every component marries together so well. I sliced everything REALLY thin so that it almost disappears while sauteing but the flavor is there. I just added chicken breast to the dish and it was fantastic. I highly recommend this to everyone!
This was so tasty, the only thing I did different was that I sauteed the kale with the other vegetables instead of steaming it separately. Perfect side dish to incorporate veggies for kids.
I was looking for something I could prep ahead of time for weeknight company. I chopped all of my veggies and cooked the rice the night before, and cubed and sauteed 2 chicken breasts with some garlic salt and pepper. The day of, it was just a matter of cooking the veggies and throwing in the chicken and rice long enough to heat through. Very easy and quite delicious. This would be fabulous with tilapia.
I never cooked/ate kale before,I made it tonight and added some soy sauce.
It was great, but I wonder how can I make it less dry.
We loved this recipe, but I did change a couple of things. Since I really wanted a kale recipe, I thought 1 cup would not be enough, so I chopped 4 cups. It cooked down to about 1 cup, so perhaps that was what the author intended. It did not taste strongly of "greens", so it wasn't too much.
The other things I changed was to use cooked brown rice instead of white. And since I had no mushrooms, I omitted them. The result was a hearty, flavorful side dish that went beautifully with grilled mahi mahi and asparagus for dinner.
I served the Sauteed Rice with Kale with a choice of soy sauce or Parmesan Cheese.
Really good! Will make again for sure!
This is great! I had leftover rice that I needed to use and a bunch of kale and this was perfect! I love the hint of heat from the cayenne! I didn't have mustard powder so I used a little prepared dijon and it was still good!
* Percent Daily Values are based on a 2,000 calorie diet.
Sauteed Rice with Kale
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 321
** Calories from Fat: 85
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