Sauteed Herb Mushrooms ‘n Kale over Sprouted Brown Rice Recipe

Delicious, healthy Beauty Detox food can and often should be super easy. Who has time to make complicated recipes every night? I know I don’t. When I have a dinner party, sure I make some fancier things. But week to week, I’m making meals like this which I can make in just a few minutes. What helps is having leftover brown rice in the fridge, that you can make when you have time, and save extra for the next day.

So I’m excited to introduce you to yet another super easy recipe…my Sauteed Herb Mushrooms ‘n Kale over Sprouted Brown Rice Recipe. It’s full of beauty nutrients, protein, minerals, and more. I can’t wait for you to try it for yourself. xo

Let’s find out more about…

The Humble Forest Veggie…Mushrooms

Mushrooms are a symbol of longevity in Asia because of their health-promoting properties. When I was traveling in Japan, Korea and China I loved all the mushies I found everywhere. Thy are a great source of veggie protein, and can be worked into your diet to help make meals more hearty and give them more oomph.

Mushrooms are pretty unique, in that they are actually a fungus—a special type of living organism that has no roots, leaves, flowers or seeds. They may be considered a humble fungus, but all-around, they are surprisingly nutritious and retain many of their nutrients even when cooked, so they have great nutrition cooked or raw.

They are low in calories and contain antioxidants, including ergothioneine 5, which protects cells—fights against oxidative damage, slows aging, and protects your health, as they provide plenty of protein! To read more about mushrooms, click here.

Nutrient-Rich Kale

One of my favorite beauty greens is kale. It reminds me of the dark, hard greens I would see one of my favorite animals- the mighty gorilla- eating in the Rwandan jungles.

This hearty leaf provides a substantial mix of chlorophyll (a major blood builder), protein-building amino acids, enzymes, minerals, and antioxidants. It’s now being recognized as providing comprehensive support for the body’s detoxification system, which is a major topic in all my Beauty Detox books.

Click here if you would like to boost your detoxification process in eliminating unwanted toxins!

Packed with these amazing veggies and poured over sprouted brown rice, which is a great gluten-free grain,  this is a yummy and hearty meal.

Sauteed Herb Mushrooms ‘n Kale over Sprouted Brown Rice Recipe

Prepare all ingredients. Cooking brown rice in veggie broth adds some flavor, which is something you can try here in this recipe and whenever you feel like it :).

Sauteed Herb Mushrooms ‘n Kale over Sprouted Brown Rice

Meanwhile, heat coconut oil in a large skillet over medium heat. Add garlic and onions and cook for a few minutes (remember garlic and onions are always optional).

Sauteed Herb Mushrooms ‘n Kale over Sprouted Brown Rice

Then add the mushrooms and continue to saute until mushrooms release their juices and begin to soften, about 5 more minutes.

Sauteed Herb Mushrooms ‘n Kale over Sprouted Brown Rice

Stir in the tamari to make a gravy-like consistency.

Sauteed Herb Mushrooms ‘n Kale over Sprouted Brown Rice

Add thyme and season to taste.

Sauteed Herb Mushrooms ‘n Kale over Sprouted Brown Rice

Add in kale and let wilt.

Sauteed Herb Mushrooms ‘n Kale over Sprouted Brown Rice

Serve over germinated brown rice or combine with rice and wrap in lettuce or collards for a delicious wrap.

Check out the full recipe below…

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Sauteed Herb Mushrooms ‘n Kale over Sprouted Brown Rice Recipe
 
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Author:
Serves: Serves: 4
Ingredients
  • 1 cup germinated brown rice (you can buy it this way in health stores, or soak brown rice overnight and rinse well)
  • 2 cups vegetable broth (plus more as needed)
  • 1 tablespoon coconut oil
  • 1 clove garlic
  • ¼ cup onions, diced
  • 4 cups assorted Shakti or white button mushrooms, sliced
  • 1 tablespoon fresh thyme, chopped
  • 2 Tbs. low sodium tamari
  • 1 cup kale, destemmed and shredded
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
Instructions
  1. Cook brown rice in broth according to package directions. Add additional broth as needed.
  2. Meanwhile, heat coconut oil in a large skillet over medium heat. Add garlic and onions and cook for a few minutes, then add the mushrooms and continue to saute until mushrooms release their juices and begin to soften, about 5 more minutes. Stir in the tamari to make a gravy-like consistency. Add thyme and season to taste. Add in kale and let wilt.
  3. Serve over germinated brown rice or combine with rice and wrap in lettuce or collards for a delicious wrap.

*Note: Don’t forget to soak your brown rice overnight and rinse well, to help it digest better. You may purchase germinated brown rice from your local health food store, or find some here.

Add this recipe to your Dinner Recipes Pinterest Board and it’s be handy for those times you need a quick, yummy Beauty Detox meal!!

Sending you love,
Kimberly

Enjoy all the little moments in life! Lots of love xoxo

 

 

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New York Times Bestselling Author, Nutritionist, Wellness and Beauty Expert