I wasn’t planning on posting this idea as I thought it was too close to my other quick fried rice ideas. Both of which I recorded videos for…
I made last night rice similar to the kale one but instead of kale I used 3 leaves from a head of cabbage. The idea is to use whatever leafy green you have and chop it up small to bulk up and add more nutrients to an otherwise simply side dish, brown rice.
To my surprise, the version I made last night induced unsolicited comments from both husband AND child. As soon as Little Guy took a bite he literally said, “This rice is DELICIOUS!” It made me smile. :) Even the husband agreed. This rarely happens so I’m going wallow in this for a bit. :)
Here’s what I did. Note: I didn’t measure anything so it’s all estimates.
- 2 tsp olive oil
- 1 leek chopped small
- 1 large carrot chopped small
- 3 ourside leaves of a head of cabbage chopped small
- 2 cups of cooked brown rice (I used the 90 second microwave kind)
- About 1/2 inch of ginger root grated
- About 2 tbsp soy sauce
Heat the oil in a non-stick skillet over medium-high heat and saute the leek and carrot. I cooked until browning. Add the chopped cabbage and a pinch of salt. Stir.
After about 1-2 minute add the cooked rice and grated ginger. Stir to combine everything well. Add the soy sauce based on taste. Remove from heat and serve.
It’s really super simple!
|Servings||Amt per Serving|
|4||About 2/3 Cup|
|200||8g||3g||old: 4||new: 5|