Kale and Veggie Stir-Fry

Sure, anyone can make a stir-fry, but this one packs the nutritional punch of kale—and the overall goodness that comes from a few minutes of simmering in white wine.

2 cups (500 mL) uncooked jasmine rice
2 gluten-free chicken bouillon cubes
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
1 bunch kale
½ sweet onion, julienned
2 cloves garlic, diced
1 sweet red pepper. julienned
1½ cups (375 mL) snow peas
1 cup (250 mL) cremini mushrooms, quartered
1 cup (250 mL) button mushrooms, quartered
Salt and pepper to taste
½ cup (125 mL) white wine

Prepare the rice: Bring water to a boil per rice instructions; add bouillon cubes and stir until dissolved. Add rice; reduce heat to low and cover. Cook for 15 minutes, or until no more moisture remains at bottom of pot.

To prepare the kale, strip out the centre stem. Chop leaves fine. Rinse well.

When the rice is nearly done, over high heat, heat butter and olive oil in a large frying pan. Sauté onion and garlic for about 2 minutes; add red pepper and snow peas. Continue to cook at medium-high heat for another minute. Add mushrooms and sauté for 1 more min. Add kale and toss. Add salt and pepper to taste. Toss, then add about ¼ cup white wine. Toss, cover and cook for about two minutes on medium heat. Serve over rice.

Makes 4 servings.

Want more delicious gluten free recipes? No problem! There are plenty more where that came from!

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