Matt Stone's Fermented Brown Rice with Mushrooms & Kale

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is higher in protein and fiber, while white rice is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola is budget-friendly.

Heat a pan on low heat.

Add a good splash of olive oil to the pan.

Chop and add 1 large brown onion to the pan.

Strip the leaves from the stalks of a bunch of kale and add the stalks to the pan.

Add a pinch of salt to the pan.

Chop the top part of a bulb of fennel and add it to the pan.

Chop parsley stalks finely and add them to the pan.

Increase the heat to medium and cook the vegetables.

Add 6 cloves of garlic to the pan.

Increase the heat to high and add chicken stock to the pan to create steam.

Add the kale on top of the steam to wilt it down.

Chop mushrooms into quarters and add them to the pan, stirring to combine.

Cook the mixture for around 10 minutes, adding more stock if needed.

Add the zest of a lemon to the mixture.

Incorporate 2 cups of fermented long-grain brown rice into the pan.

Add more chicken stock to the rice mixture and simmer for 25 minutes, tasting to check doneness.

Once cooked, take some parsley leaves and sprinkle them over the dish.

Add room temperature butter to the dish for richness.

Add a spoon of mascarpone to the dish for extra creaminess.

Serve the dish topped with a drizzle of olive oil and watercress leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens