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Crispy Kale Rice

healthy
Servings 6
Servings6
Prep10m
Cook25m
Total35m
RoleMeal

Source: The Lighter Step-By-Step Instant Pot Cookbook: Easy Recipes for a Slimmer, Healthier You

Vegan: use oil instead of ghee, swap honey → maple syrup

Jump to Instructions ↓

Brown rice cooked in garlic broth, then tossed with kale that has been crisped separately in ghee until it crackles — a bowl that eats more like fried rice than a side dish. The kale must be cooked in a separate step; if you add it raw to the pot it turns soft and bitter. The sesame oil, coconut aminos, and fish sauce are small additions that push the flavor well past plain grain bowls.

Ingredients

  • 2 cups brown rice
  • 2 cups garlic broth or low-sodium vegetable broth
  • 2 tablespoon ghee
  • 4 cups stemmed and finely chopped kale
  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, diced
  • 6 cloves garlic, minced or pressed
  • 3 scallions sliced (+ garnish)
  • 8 ounces baby bella mushrooms, sliced (optional)
  • 2 tablespoons coconut aminos, low-sodium soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon raw honey
  • 2 teaspoons fish sauce (optional)
  • Sesame seeds, for topping (optional)

Note: Feel free to try added 1-2 scambled eggs in the pot when adding mushrooms.

Instructions

Rice

  • Wash rice in cold water for 90 seconds and strain
  • Add rice and broth and stir
  • Pressure cook on high for 25 minutes
  • Natural release for 10 minutes, followed by quick release
  • Transfer rice to a bowl and fluff with a fork

Kale

  • Add ghee to the pot, hit saute, wait 3 minutes
  • Saute kale for 3-5 minutes, until crispy
  • Transfer kale to a bowl, using slotted spoon
  • Add olive oil to the pot and let heat for 1 minute
  • Add shallot, garlic, and scallions, and saute for 2 minutes
  • Add mushrooms and saute for 3 minutes
  • Mix everything together
  • Serve topped with sesame seeds, crispy kale, scallions

Storage

Variations

Added Aug 27, 2026 · Updated Oct 26, 2026