Tangy Sorrel and Kale Rice Bowl with Zingy Lemon and Radish Recipe
If you're anything like me the "what's for dinner" question is the last thing I want to think about at the end of the day.
I like to think of my future self with fondness when I do meal plan, knowing how thankful she will be to her past self!
When you cook this Tangy Sorrel and Kale Rice Bowl with Zingy Lemon and Radish you'll appreciate the vibrant kick.
Put this one in your meal plan for next week, not only is it quick and simple you'll be thanking yourself for the intense nutrient hit you'll be providing your family with!
Tangy Sorrel and Kale Rice Bowl with Zingy Lemon and Radish Recipe Instructions:
2 cups cooked brown rice (or other rice of your choice)
Small bunch sorrel leaves
2 garlic cloves, chopped
2 fresh squeezed lemons (approximately ¼ cup lemon juice)
1 Tbsp of olive oil ½ tsp dried dill (or ½ tablespoon of fresh)
½ tsp salt fresh ground black pepper to taste
1 small bunch kale, ribs removed and chopped
Zest of one lemon
2 red radishes, sliced thin for garnish
Lemon wedges for garnish
Hot sauce (optional)
1. Cook rice according to directions. Keep warm.
2. Place the sorrel leaves, chopped garlic, fresh squeezed lemon juice, olive oil, dill, salt and pepper in a food processor or blender. Process or blend until smooth. If it is too thick, add more liquid.
3. Cook the kale until just wilted (steaming on top of the rice for the last few minutes works well). Season with a little salt and pepper. Keep warm.
4. In a medium bowl, toss the rice with the sorrel mixture.
5. Place the rice mixture into serving bowls. Top with kale and sliced radishes. Sprinkle with lemon zest and serve with lemon wedges.
This also tastes delicious with a fermented hot sauce, if you don't have sorrel you can use basil, it just won't have the same tangy flavour.
Optional accompaniments: preserved lemons, hemp seeds, nuts, chicken or extra vegetables.
Click on the picture below to download a copy of the recipe and print if you like.
