This dish is simply inspired by my love for rice and my obsession with Greek yogurt. The combination of kale and mushrooms keep this dish hearty enough for dinner. And using Greek yogurt instead of a heavy cream sauce keeps it healthy.
When you are making this dish, I have a couple key tips:
1. Don’t skip the step of blanching the kale first. It helps get the kale nice and tender before you mix it in with the rest of the dish.
2. Unlike heavy cream, Greek yogurt doesn’t have a heavy fat content. While this is a wonderful thing, you want to do a few things to keep it from curdling when you add to the dish:
– Add a bit of starch. I added 1 teaspoon of arrow root. If you don’t have arrow root, you can substitute it with 1 tablespoon cornstarch or flour.
– Take the yogurt out of the fridge when you start cooking the rice. That way the yogurt is close to room temperature when you add it to the dish.
– Before you add the yogurt, remove the mixture from the stove and let it cool for a few minutes.
You can use a brown or wild rice variety in this dish. I used a Trader Joe’s © brand of brown rice. It’s a beautiful blend of brown rice with black barley and daikon radish seeds.
Ingredients
1 cup of brown rice
3 tablespoons of butter
2 shallots, finely chopped
1 teaspoon of thyme
3 cups of mushrooms, chopped
8 cups of kale (stems removed, chopped, and rinsed)
2 tablespoons of Worchestire
1/2 cup of Greek yogurt
1 teaspoon of arrow root
1 tablespoon of milk
Salt and pepper
Shredded parmigiano-reggiano cheese
1. Bring 2/12 cups to boil small pot. Once boiling, add the brown rice, 1 tablespoon of butter, and reduce to simmer. Cover and simmer for 35 minutes.
2. In another small pot, bring 2 cups of water to a boil. Once boiling, add the kale and blanch for 2 minutes. Drain and set kale aside.
3. In a small bowl, mix together the yogurt, milk, and arrow root and set aside.
4. In a large saute pan, melt 2 tablespoons of butter over medium-high heat. Add the shallots, thyme, and a teaspoon of salt. Sauté until fragrant (about 2-3 minutes).
5. Add the Worchestire and mushrooms and sauté for 3-4 minutes.
6. Add back the kale and add in the cooked rice. Toss together to combine and sauté for another 2-3 minutes.
7. Remove the mixture from heat and let cool for 4-5 minutes. Add in the yogurt mixture and stir together to combine.
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