Crispy Kale Rice
Servings
6
Source: The Lighter Step-By-Step Instant Pot Cookbook: Easy Recipes for a Slimmer, Healthier You
Vegan: use oil instead of ghee, swap honey → maple syrup
Jump to Instructions ↓Ingredients
- 2 cups brown rice
- 2 cups garlic broth or low-sodium vegetable broth
- 2 tablespoon ghee
- 4 cups stemmed and finely chopped kale
- 2 tablespoons extra-virgin olive oil
- 1 shallot, diced
- 6 cloves garlic, minced or pressed
- 3 scallions sliced (+ garnish)
- 8 ounces baby bella mushrooms, sliced (optional)
- 2 tablespoons coconut aminos, low-sodium soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon raw honey
- 2 teaspoons fish sauce (optional)
- Sesame seeds, for topping (optional)
Note: Feel free to try added 1-2 scambled eggs in the pot when adding mushrooms.
Instructions
Rice
- Wash rice in cold water for 90 seconds and strain
- Add rice and broth and stir
- Pressure cook on high for 25 minutes
- Natural release for 10 minutes, followed by quick release
- Transfer rice to a bowl and fluff with a fork
Kale
- Add ghee to the pot, hit saute, wait 3 minutes
- Saute kale for 3-5 minutes, until crispy
- Transfer kale to a bowl, using slotted spoon
- Add olive oil to the pot and let heat for 1 minute
- Add shallot, garlic, and scallions, and saute for 2 minutes
- Add mushrooms and saute for 3 minutes
- Mix everything together
- Serve topped with sesame seeds, crispy kale, scallions
Storage
- Up to 4 days refrigerated. Re-crisp kale in a dry pan or oven before serving.
Variations
- Different greens — Swiss chard or spinach work in place of kale.
- Fried egg — Top with a fried egg for a complete meal.
Added Aug 27, 2026 · Updated Aug 27, 2026