How to Make Yummy Rice dish with kale and sesame seeds

Delicious, fresh and tasty.

Rice dish with kale and sesame seeds. Taste and adjust any of the seasonings to your liking, then serve. You can also add some red pepper flakes if you like things spicy, or a touch of honey if you prefer to soften the bitter flavor of the greens. The mild kale goes down deliciously easy by the forkful.

Rice dish with kale and sesame seeds Hopefully, you haven't eating all the toasted coconut in the minutes it takes the rice to cook so you have something pretty (and tasty) to add as the final layer of your one-pot turmeric coconut rice. The coconut and sesame seeds really liven this dish up. And of course, this means you get a double layer of coconut which is never a bad thing. You can cook Rice dish with kale and sesame seeds using 5 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Rice dish with kale and sesame seeds

  1. Prepare 350 g of cooked short grain rice.
  2. It's 50 g of (2 big leaves) kale.
  3. You need 1 tsp of roasted white sesame seeds.
  4. Prepare 2/3 tsp of salt.
  5. You need 1/2 tsp of sesame oil.

This recipe makes a pot of brown rice cooked In a thin sesame-coconut broth. It is showered with lemon zest and drizzled with chile oil if you like a bit of heat. Turn heat down to medium low and add noodles. Use a tongs to combine with vegetables.

Rice dish with kale and sesame seeds instructions

  1. Wash the kale and cook in boiling water for 1 minute..
  2. Drain the hot water. Gets kale cool down with running water, and then squeeze the excess water out from the kale. Chop them up finely..
  3. Mix the kale and the salt in a large mixing bowl, and leave for 3 minutes..
  4. Squeeze the kale again to out excess moisture..
  5. Put the kale back in the bowl, add the rice, the sesame seeds and the sesame oil, and mix..

Then add hoisin sauce, tamari, rice wine vinegar, and sesame oil. Toss and combine again, with tongs, to ensure everything is fully coated. Divide into bowls and top each with serranos, cilantro, fresh mint, green onions, squeeze of lime, and sesame seeds. In a small bowl, whisk together the olive oil, sesame oil, rice vinegar, and coconut aminos. Top with the chopped roasted cashews and sesame seeds.