|Giving the popular kale a first taste.|
2 tablespoons olive oil
1 teaspoon minced garlic
1 cup chopped mushrooms
1/2 tablespoon balsamic vinegar
1 tablespoon sesame oil
1 sprig of finely chopped basil
1 bunch of chopped kale
1/2 cup brown rice (a cup cooked)
1 1/2 teaspoons lemon juice
1 tablespoon chopped walnuts, toasted if desired
Italian seasonings blend
salt and pepper to taste
|On medium heat, saute mushrooms in garlic, balsamic vinegar, & sesame oil.|
|Lower heat, add in basil and kale, making sure to get it evenly coated in oils.|
|Once kale has shrunken, add cooked brown rice.|
|Squeeze out that beautiful lemon juice.|
|Topped with seasonings, a bit of salt, pepper, & walnuts, dinner is served!|
Yes. It is a beautiful dark green and smells nice, but will this creative venture be a delicious experiment or be a disastrous case of "why did I make this?" Having made some quite terrible choices in kitchen cooking innovation this year (banana biscuits anyone?), I wasn't anxious to repeat.
Alas, fork took a small, hesitant piece of warm salad and I softly chewed, letting it sit on the tongue.
Pretty mild flavor, dressed and not overly drenched in the flavors of vinegar, olive oil, and lemon, kale takes acidity on the course of long term commitment and blended well with brown rice and mushrooms.
Crunchy walnuts perfected the salad too, adding a nutty, textural element.
Strangely enough, I also felt as though devouring strong nutritional value, noting that it tasted unbelievably healthy if there is such a thing.
But I swear it did!
Chewing and swallowing took a vast amount of time (perhaps kale should be chopped finer?) and salad could have easily used more addictive "meaty" mushrooms.
Overall, very good and glad to have tried it! With one batch left, thinking of making chips and using leftover avocados for guacamole.