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Kale, Mushroom and Brown Rice Bake Recipe

Kale, Mushroom and Brown Rice Bake Recipe

One of my favorites, Pamela Salzman’s delicious Kale, Mushroom and Brown Rice Bake is a hit with the whole family, and the perfect recipe for the transition from summer to fall. For Richard, we skip the cheese and use hemp milk and it’s almost as yummy. Almost. XXJKE

Kale, Mushroom and Brown Rice Bake Recipe 0

Kale Rice Bowl Recipe

  • Units:
  • Course: Sides, Mains


  • olive oil or clarified butter
  • 1 bunch kale destemmed, chopped/shredded
  • 3 cup 710 ml rice brown, cooked

Ingredients for the To Serve

  • capers rinsed, dried, and pan-fried until blistered in butter
  • 1 egg poached
  • 1 dollop yogurt Greek, salted
  • 1 drizzle olive oil good extra virgin
  • lots za'atar
  • sesame seeds toasted

In a large skillet or pot, heat the olive oil over medium heat. Add the kale and a couple pinches of salt. Saute until the kale softens a bit and brightens, just a minute or so. Stir in the rice, and cook until the rice is hot. If your rice is on the dry side, you might have to add a small splash of water.

Serve the kale rice topped with (preferably) all of the following: the capers, poached egg, yogurt drizzled with olive oil, and plenty of za'atar.