banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Maple Mushroom Rice Bowl

    Share

    Maple Mushroom Rice Bowl

    The steaks of the vegetable world known as portobello mushrooms add meaty bite to this rice bowl, while the sweetness of the maple syrup and the creaminess of the ricotta are wonderful counterpoints to the wild rice and other earthy ingredients.

    Advertisement

    1 1/4 cups (310 mL) wild rice
    1/8 tsp (0.5 mL) + 1/4 tsp (1 mL) salt
    4 tsp (20 mL) grapeseed oil, divided
    2 shallots, finely chopped
    2 garlic cloves, finely chopped
    1 bunch kale, ribs removed and roughly chopped
    1/2 cup (125 mL) low-sodium vegetable broth or water
    2 tsp (10 mL) cider vinegar
    1/4 tsp (1 mL) black pepper
    6 portobello mushrooms, sliced, stems removed
    1/4 cup (60 mL) pure maple syrup
    1 cup (250 mL) ricotta cheese
    2 tsp (10 mL) fresh thyme
    1 tsp (5 mL) lemon zest

    Place rice and 2 cups (500 mL) water in medium saucepan. Bring to a boil, add 1/8 tsp (0.5 mL) salt, reduce heat to low, and simmer covered until rice is tender, about 40 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with fork.

    Heat 2 tsp (10 mL) oil in large skillet over medium heat. Add shallots and garlic; cook for 1 minute. Add kale, in batches if necessary, and sauté for 2 minutes, or until lightly wilted. Place broth or water, vinegar, 1/4 tsp (1 mL) salt, and black pepper in skillet. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 4 minutes, or until liquid has been absorbed and kale is bright green. Remove kale from skillet and cover to keep warm.

    Add 2 tsp (10 mL) oil to skillet and raise heat to medium. Place mushrooms in pan and heat until softened, stirring often, about 3 minutes. Stir in maple syrup and simmer until most of the maple syrup has been absorbed, about 2 minutes.

    In small bowl, stir together ricotta cheese, thyme, and lemon zest.

    Divide rice among serving bowls and top with kale, mushrooms (plus any extra maple syrup in pan), and dollops of ricotta mixture.

    Serves 4.

    Each serving contains: 490 calories; 21 g protein; 12 g total fat (4 g sat. fat, 0 g trans fat); 80 g total carbohydrates (18 g sugars, 8 g fibre); 345 mg sodium

    source: "Rice Bowls", alive #385, November 2014

    Advertisement

    Maple Mushroom Rice Bowl

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.