Summer Harvest Rice Bowl
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.
Ingredients
- 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
Instructions
- Preheat the rice cooker with the 4 cups of water.
- Add 1 cup of uncooked white rice to the cooker and stir.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the sliced zucchini and cook for 3-4 minutes, or until tender and lightly browned.
- Add the chopped kale to the skillet and cook until wilted, about 2-3 minutes.
- Stir in the chopped almonds and walnuts, and season with salt and pepper to taste.
- Once the rice is cooked, fluff with a fork and divide among four bowls.
- Top each bowl with the zucchini and kale mixture, and serve warm.
This Summer Harvest Rice Bowl is a celebration of the seasons' bounty. The creamy rice provides a comforting base, while the toasted nuts and wilted kale add a satisfying crunch. The sweetness of the zucchini shines through, making this dish a perfect representation of the beauty of summer.