Quick Mushroom & Kale over Brown Rice

02 Jan 2013 Leave a comment

by marisashealthykitchen in Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , , , , , ,

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Quick, the kids are sleeping! This dinner was a perfect combination of healthy, delicious and fast! Leftover brown rice and a quick mushroom and kale stir-fry in the wok. Yum! The avocado was amazing on the side. First off, doesn’t avocado make everything taste better? and then with the sriracha in the kale the avocado was a nice cooling element.

Quick Mushroom & Kale over Brown Rice

  • 8 ounces mushrooms any type, sliced (I used cremini mushrooms)
  • bunch of kale, destemmed and chopped
  • cooked brown rice
  • olive oil, 1-2 tablespoons
  • mirin, 1/4 cup
  • rice vinegar, 1/8 cup
  • white cooking wine, 1/4 cup
  • sriracha, a few dashes depending on how spicy you like it
  • 1 avocado (optional)
  • salt, to taste

In a wok or large frying pan heat the olive oil over medium heat and add the kale, mirin and white wine. Using tongs toss to coat and keep cooking kale to cook it down (3-5 minutes). Add the mushrooms and cook another 3 minutes till they become soft. Add sriracha and salt to taste. Plate over brown rice and slice avocado on the side.

Enjoy and if possible sit down and relax by the fire your amazing husband built while you cooked dinner 🙂 Image

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Mushroom-Barley “Risotto”

06 Dec 2011 7 Comments

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , , , ,

I love all things mushroom! So this was one of those amazing recipes for my house. Thank goodness I made a bunch as we were super happy to eat it for a while 🙂 The best part was that unlike regular risotto – I didn’t have to stand over the hot stove and stir this dish the whole time. And of course barley is way more nutritious than arborio rice.

Check out these other mushroom dishes from the past…Mushroom and Crumble Stroganoff –Vegan Creme of Artichoke and Mushroom Soup with Pesto, Raw Spinach & Wild Mushroom Quiche, Chopped “Liver” Spread, Thai Coconut Bliss Soup, Mushroom Stroganoff and Raw Mushroom Cream Sushi

huge pot of goodness!Mushroom-Barley “Risotto”

1 tablespoon olive oil
2 cups onion, chopped
2 garlic cloves, minced
4 cups mixed mushrooms, quartered (chanterelle, cremini, morel, and oyster)
1 cup pearl barley
3 cups vegetable stock or water
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper

  1. Heat the oil in a large saucepan over medium heat.
  2. Add the onions; cook about 5 minutes and stir in the garlic and cook, 30 seconds.
  3. Add the mushrooms; cook until soft, about 5 minutes.
  4. Stir in the barley to coat.
  5. Add the stock, salt, and turmeric and bring to a boil.
  6. Lower to a simmer and cover, stirring occasionally, until the barley is tender and liquid is absorbed.

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