ENTRÉE (Main Course)
Gluten Free Rice Bowl with Sorrel, Kale, Lemon & Radishes
Sorrel is a wonderful addition and gives this simple rice dish a zesty, vibrant kick!
Recipe type: Main
2 cups cooked short-grain brown rice
1 cup sorrel leaves
2 garlic cloves, chopped
2 fresh squeezed lemons (approximately ¼ cup lemon juice)
1 tablespoon of extra-virgin olive oil
½ teaspoon dried dill (or ½ tablespoon of fresh)
½ teaspoon salt
fresh ground black pepper to taste
1 small bunch organic kale, ribs removed and chopped
Zest of one lemon
2 red radishes, sliced thin for garnish
Lemon wedges for garnish
hot sauce (optional)
Cook short-grain rice according to directions. Keep warm.
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.
Place the chopped kale in a steamer basket. Bring 3 inches of water to boil in a large pot then carefully place the steamer basket into pot. Cover and cook for approximately 3 minutes or until the kale is just wilted. Season with a little salt and pepper. Keep warm.
In a medium bowl, toss the rice with the sorrel mixture. Place half the rice mixture in a serving bowl. Top with kale and radishes. Sprinkle with lemon zest. Serve with lemon wedges. This also tastes delicious with a fermented hot sauce.
Optional accompaniments could include: hemp seeds, nuts or additional vegetable
ZINGY CHICKPEA AND SORREL SALAD
PREP TIME: 10 MINUTES
TOTAL TIME: 10 MINUTES
AUTHOR: THE GREEDY VEGAN
Zingy and refreshing spring salad with sorrel and chickpeas. Ingredients are listed as: metric ( imperial ).
250 g 1 1/4 cups cooked chickpeas
250 g 9 oz sorrel