barbara-in-va
Well-known member
I saw a version of this posted on 101 Cookbooks and wanted to try it. Well, I couldn't find za'atar except for in 1 lb bags. I know Penzys has it but it wasn't convenient for me to get over there yesterday when I wanted to make this. So I came up with my own version and it was fantastic!!! Google told me to use some thyme and oregano in place of the za'atar so this is what I did:
Rice and Kale Bowl
Make cumin rice:
1C brown rice
2C broth, brought to a boil
1 small onion, chopped
1/2 t cumin seed
Rinse rice thoroughly. Sautee onion and cumin seeds until onion is softened, add to broth, add rice. Cook according to package directions.
Make Kale:
1 med onion, chopped
1 large clove garlic, minced
1/2 t each thyme and oregano
Zest of one lemon
Salt + pepper
1 bunch kale, thick ribs removed, leaves chopped
1 can of beans- I used red kidney and think I will try garbanzos next
Sautee onion and garlic til soft add herbs, zest, salt and pepper, stir briefly. Add chopped kale and drained + rinsed beans. Toss til kale is wilted.
Accompaniments:
Poached egg
Blistered capers--rinse and pat dry 1 T capers, pan fry in a bit of butter until blistered
To Assemble:
Layer some rice in a bowl, top with kale mixture then egg and sprinkle on capers.
We were amazed at how good this was. Not sure if it makes a difference but I used Dinosaur Kale.
It is so tweakable, I am thinking Italian sausage crumbled and fennel seeds, with garbanzos sprinkle on some toasted sesame seeds, use the za'atar in place of herbs and then sprinkle a bit more over the finished dish and how would some lemongrass be added to the kale sautee as I have a hugh bunch from last summer's garden.....
Rice and Kale Bowl
Make cumin rice:
1C brown rice
2C broth, brought to a boil
1 small onion, chopped
1/2 t cumin seed
Rinse rice thoroughly. Sautee onion and cumin seeds until onion is softened, add to broth, add rice. Cook according to package directions.
Make Kale:
1 med onion, chopped
1 large clove garlic, minced
1/2 t each thyme and oregano
Zest of one lemon
Salt + pepper
1 bunch kale, thick ribs removed, leaves chopped
1 can of beans- I used red kidney and think I will try garbanzos next
Sautee onion and garlic til soft add herbs, zest, salt and pepper, stir briefly. Add chopped kale and drained + rinsed beans. Toss til kale is wilted.
Accompaniments:
Poached egg
Blistered capers--rinse and pat dry 1 T capers, pan fry in a bit of butter until blistered
To Assemble:
Layer some rice in a bowl, top with kale mixture then egg and sprinkle on capers.
We were amazed at how good this was. Not sure if it makes a difference but I used Dinosaur Kale.
It is so tweakable, I am thinking Italian sausage crumbled and fennel seeds, with garbanzos sprinkle on some toasted sesame seeds, use the za'atar in place of herbs and then sprinkle a bit more over the finished dish and how would some lemongrass be added to the kale sautee as I have a hugh bunch from last summer's garden.....