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Barbara in VA

REC: Rice and Kale Bowl. Inspired by 101 Cookbooks....

Veteran Member
2567 posts
Joined: Dec 15, 2005


Posted to Thread #23906 at 2:09 pm on Feb 23, 2013

I saw a version of this posted on 101 Cookbooks and wanted to try it. Well, I couldn't find za'atar except for in 1 lb bags. I know Penzys has it but it wasn't convenient for me to get over there yesterday when I wanted to make this. So I came up with my own version and it was fantastic!!! Google told me to use some thyme and oregano in place of the za'atar so this is what I did:

Rice and Kale Bowl

Make cumin rice:

1C brown rice
2C broth, brought to a boil
1 small onion, chopped
1/2 t cumin seed

Rinse rice thoroughly. Sautee onion and cumin seeds until onion is softened, add to broth, add rice. Cook according to package directions.

Make Kale:

1 med onion, chopped
1 large clove garlic, minced
1/2 t each thyme and oregano
Zest of one lemon
Salt + pepper
1 bunch kale, thick ribs removed, leaves chopped
1 can of beans- I used red kidney and think I will try garbanzos next

Sautee onion and garlic til soft add herbs, zest, salt and pepper, stir briefly. Add chopped kale and drained + rinsed beans. Toss til kale is wilted.


Poached egg
Blistered capers--rinse and pat dry 1 T capers, pan fry in a bit of butter until blistered

To Assemble:

Layer some rice in a bowl, top with kale mixture then egg and sprinkle on capers.

We were amazed at how good this was. Not sure if it makes a difference but I used Dinosaur Kale.

It is so tweakable, I am thinking Italian sausage crumbled and fennel seeds, with garbanzos sprinkle on some toasted sesame seeds, use the za'atar in place of herbs and then sprinkle a bit more over the finished dish and how would some lemongrass be added to the kale sautee as I have a hugh bunch from last summer's garden.....

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