Steamed Kale with Brown Rice and Miso Dressing
- Prep Time: 5 minutes
- Cooking Time: 20 minutes
- Serves: 2
This dish can be served as a side dish or as a main dish. It can also be prepared with tofu, chicken or fish that has been marinated in the miso dressing and then grilled or baked and served on a bed of kale and rice.
Miso Dressing:
This recipe was given to me by the talented pastry chef Abby Margalies. She is a fellow kosher hostess, and not only is she talented with pastry but she is also a fabulous cook. Hopefully this will be one of many contributions from Abby!
- Part of Meal: Entree, Side
- Food Type: Parve
- Special Diet: Vegetarian
- 1 cup(s) brown rice
- 1 teaspoon(s) sesame oil
- 1 bunch(es) dinosaur kale, stems removed
- 1/2 teaspoon(s) kosher salt
- 1 cup(s) miso dressing
- Miso Dressing
- 1/4 cup(s) miso, light brown or white
- 1/4 cup(s) honey
- 1/4 cup(s) rice vinegar
- 1/4 cup(s) extra virgin olive oil
1. Prepare brown rice according the instructions on the package.
2. Drizzle the sesame oil over the rice.
3. Steam the kale by boiling ｼ inch of water in a large sauce pan and layering the kale in the vegetable steamer inside the saucepan. Toss in a teaspoon of salt at the end. (If you do not have a vegetable steamer, simply place the kale directly in the shallow boiling water and keep your eye on it. Toss in the salt and when the leaves are a shiny, deep green, remove them from the saucepan.)
4. On individual dinner plates, lay the leaves down and then spoon the rice over them.
5. Drizzle the miso dressing over the kale and rice.
Miso dressing:
1. Whisk all ingredients together in a medium bowl.
Note:
For another variation, marinate two servings of protein (tofu, chicken, fish filet) in miso dressing and then grill, bake or broil them (for approximately 20 minutes). Serve the tofu, chicken or fish over the kale and brown rice, with extra dressing poured over the top.