Simple Brown Rice and Veggie Bowl with Sauerkraut

Posted by Michael // Artisan Products + Local Products + Recipes

This nourishing bowl is simple yet satisfying. Kale, beets, sauerkraut and nori over warm brown rice sprinkled with sesame seeds.

Serves Two

Ingredients:

  • 2 Cups Cooked Brown Rice or Quinoa
  • 1 Bunch Kale
  • 2 Beets—raw, steamed or pickled.
  • 1/2 Cup Sky Island Organics Traditional Sauerkraut
  • 1 Sheet Nori
  • 1/4 lb Tempeh
  • 2 Tablespoons Sesame Seeds
  • Salt
  • Olive Oil

Directions:

  1. De-stem the kale and chop into bite-sized pieces.
  2. Heat a pan over medium heat, add a drizzle of oil, and lightly sauté the kale with a sprinkle of salt.
  3. As the kale begins to wilt, add a few tablespoons of water and put a lid over it so it continues to steam for another 5-10 minutes over low heat.
  4. Slice the tempeh into strips,
  5. Heat a pan over medium heat. Add oil, tempeh, and a sprinkle of salt.
  6. Lightly sauté the tempeh until browned on each side, 3-5 minutes.
  7. Add a tablespoon of water to the pan with the tempeh, cover, remove from heat and allow to steam for a few minutes.
  8. Lightly toast the sesame seeds over medium heat in a dry pan, stirring occasionally and paying close attention—they can go from perfect to burnt very quickly!
  9. Chop the beets into bite-sized pieces.
  10. Put the cooked rice or quinoa into two bowls and crumble the nori over it.
  11. Arrange the kale, tempeh, beets, and sauerkraut on top of the grains and nori. Sprinkle with sesame seeds, and if you wish, a drizzle of olive oil.

Tips:

We used pickled beets in this recipe, which worked well with the other flavors. For a simple fermented beet recipe, try this one from the Washington Post.

You can swap out the beets for another vegetable of your choice, raw, steamed, or pickled.

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