Mushroom & Edamame Stir Fry - 800+

NO KALE Use spinach or Swiss chard instead. UNCOOKED TO COOKED RICE Generally, rice triples when it is cooked, so 80 grams (1/2 cup) dry brown rice would be 240 grams (about 11/2 cups) cooked rice. SUBSTITUTE FOR TAMARI soy sauce

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook rice according to package instructions or in a rice cooker. Set aside once finished.

Step 2

Heat the sesame oil in a large pan or skillet over medium-high heat.

Step 3

Add the mushrooms and onions to the pan and cook for 5 to 8 minutes or until the mushrooms and onions have started to brown.

Step 4

Add the kale and stir to combine. Continue to cook until kale has wilted. Add in the edamame and cook for 2 to 3 minutes or until the edamame has warmed through.

Step 5

Meanwhile, in a small bowl combine the vegetable broth, tamari, ginger and garlic.

Step 6

Add the ginger and garlic sauce to the pan. Stir to combine and cook, stirring often, for 2 to 3 minutes more. Season the stir fry with additional tamari or salt if needed.

Step 7

To serve, place the rice onto a plate and top with the mushroom and edamame stir fry. Enjoy!