An easy vegan wild rice bowl with beautiful organic kalettes, shiitake mushrooms and creamy avocado.
Kalettes are so cute! They are a cross between kale and brussels sprouts and taste incredible! I bought some from work and knew that I wanted to eat them with some sort of mushroom and wild rice. Fred ended up making wild rice, shiitake mushrooms that were cooked with shallots, garlic and tamari and steamed kalettes. Everyone loved it, including Apollo and Luna, which is awesome! Kalettes aren’t super easy to find, but they’re a fun way to change-up the traditional rice or “buddha” bowl and try out different ingredients. I really wish that kalettes were available all year, but if you can’t find them then you can replace them with regular curly kale or even brussels sprouts.
Fred frequently cooks rice in vegetable broth, which I’ve really grown to appreciate. When you throw in garlic, shallots, and shiitake mushrooms to the mix, it makes a heavenly combination. He then steamed the kalettes for about three minutes, and they were still a little bit crispy, but also perfectly cooked.
This is a very nutrient dense recipe that is also vegan and gluten-free. Shiitake mushrooms are considered a medicinal mushroom and provide great immune support and have anti-cancer benefits. You can read more awesome stuff about them here. If you’re also looking for some really great mushroom supplements, I would suggest looking at anything by Host Defense.
What’s your favorite type of mushroom and how do you like to prepare it?