Summer Harvest Rice Bowl

Summer Harvest Rice Bowl
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What Started it all:
Zucchini, Kale, nuts (almonds, walnuts), rice cooker

This recipe celebrates the sweetness of zucchini and kale, paired with the crunch of toasted nuts and the warmth of a perfectly cooked rice bowl.


  • 1 medium zucchini, sliced into thin coins
  • 2 cups kale, stems removed and chopped
  • 1 cup uncooked white rice
  • 4 cups water
  • 1/4 cup chopped almonds
  • 1/4 cup chopped walnuts
  • 2 tablespoons olive oil
  • Salt and pepper to taste


  1. Preheat the rice cooker with the 4 cups of water.
  2. Add 1 cup of uncooked white rice to the cooker and stir.
  3. In a large skillet, heat the olive oil over medium-high heat.
  4. Add the sliced zucchini and cook for 3-4 minutes, or until tender and lightly browned.
  5. Add the chopped kale to the skillet and cook until wilted, about 2-3 minutes.
  6. Stir in the chopped almonds and walnuts, and season with salt and pepper to taste.
  7. Once the rice is cooked, fluff with a fork and divide among four bowls.
  8. Top each bowl with the zucchini and kale mixture, and serve warm.

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