Breakfast Rice with Crumbled Nori
A recipe that naturopath Dr. Katherine Oldfieldgives her patients inspired this quick and easy breakfast. It also happens tobe a great way to clean out the refrigerator when you have leftover rice andsoon-to-expire veggies in the produce bin. Anything goes in this breakfastsauté, so don’t be afraid to add more vegetables and a different combination ofnuts and seeds. It’s also delightful when topped with a poached egg or someleftover salmon.
Ingredients
- 1 tablespoon raw sesame seeds
- 2 teaspoons coconut oil
- 2 cloves garlic crushed
- 1 shallot chopped
- 6 cremini or button mushrooms chopped
- 1 teaspoon sea salt
- 1 cup roughly chopped kale
- 1½ cups cooked brown rice leftover rice works great!
- 2 teaspoons toasted sesame oil
- 2 teaspoons mirin
- ¼ cup chopped raw cashews
- 2 tablespoons crumbled nori
Instructions
- Place a large sauté pan over medium heat.
- Add the sesame seeds to quickly toast until lightly browned, about 1 minute.
- Add the oil, garlic, and shallot and cook, stirring occasionally, until soft and fragrant, 3 to 4 minutes.
- Add the mushrooms and salt and sauté until tender, about 3 minutes.
- Fold in the kale and continue stirring until it starts to wilt, 3 to 4 minutes.
- Stir in the rice, sesame oil, and mirin and cook until the rice is heated through, about 2 minutes.
- Top with the cashews and nori.