[social_warfare]Ok, guys, this week’s recipe for Kale, Mushroom, and Sausage Wild Rice Bowl is one of those keepers. You can use it time and time again and vary it based on whatever leftovers you have sitting in your fridge. Nothing fancy, but still TOTALLY delicious and comforting.
Have you noticed that leftovers sure get a bad rap sometimes? I don’t get it. Let me Hopefully, this Kale, Mushroom, and Sausage Wild Rice Bowl will make you love those magical leftovers in your fridge a little bit more.
So, what’s in the Kale, Mushroom, and Sausage Wild Rice Bowl?
(Hint. Hint. It’s all in the name. 🙂 )
The main stars of this bowl:
- Leftover breakfast sausage
- Leftover sprouted wild rice
- Maitake Mushrooms
- Fried Eggs
Nothing fancy, right?
The details behind the ingredients.
Tasty ingredients = Tasty bowl
Although there isn’t some obvious “wow” factor in this dish, the end result will “wow” your tummy right into bliss. There is something magical about using independent leftover ingredients from your fridge to create an entirely new meal.
Don’t stress about this choice. What rice do you like? What rice do you have in your pantry or chilling in your fridge from your stir-fry dinner the other night? Whatever you have, use that.
We have two favorites in your house. The California Sprouted Wild Rice from Trader Joe’s or Lundberg’s Long Grain White Rice that you can find at many different stores. (Not an affiliate link)
For the sausage, you can really use any sausage you’d like as well. See, I told you this recipe is super flexible and adaptable. You can use some leftover ground meat that is in your fridge or you can use some fresh sausage. If you remove the sausage from its casing and crumble it, then you can get it extra crispy in a pan before mixing it with the rice. The combination of sausage and rice is the foundation for the super satisfying meal.
Any green, leafy vegetable will work. I love kale with garlic and lemon, so I tend to opt for that, but use whatever you have in your fridge. Baby broccoli would also work will in this dish or some green or red cabbage. Season the greens well and they will add that necessary bit of color to the meal.
Mushrooms…the vegetarian meat
I am not a vegetarian, obviously, but I always thought that if I were, I would eat mushrooms all the time. Mushrooms have that meaty quality especially with cooked to a slightly crispy golden brown in butter. Mushrooms, thyme, and garlic are the natural three musketeers, so I tend to also cook them together. I also love Maitake mushrooms, but this wild rice bowl would work really well with any mushroom you have or prefer.
Fried Egg…The finishing touch
I was inspired to make this recipe after getting lost on Instagram one evening. My husband and I had watched an episode of Ugly Delicious on Netflix in which they did a segment on René Redzepi the chef of Noma in Copenhagen. I was intrigued by his wife, Nadine, and her story so I checked her out on IG. She had a picture of a rice bowl that she topped with a soy sauce cured egg yolk. Here is one of her IG pictures with instructions for the soy sauce cured yolk.
Yes, a soy sauce cured egg yolk sounds odd, but my curiosity got the best of me and I had to try it the very next day. It was mind blowing. The creamy yolk mixed into the rice and make it so creamy.
The egg was a must for, but I thought that a fried egg would be more approachable. As long as you remove the fried egg before the yolk cooks, you can achieve a similar result with the runny yolk and rice.
Putting it all together to make the Kale, Mushroom, and Sausage Wild Rice Bowl
There is no rocket science here guys. Put a generous scoop of rice in your bowl and top it with each of the ingredients. Place the fried egg on top and enjoy. If you want the yolk to run into your rice, flip the egg upside down on the bowl so the uncooked portion of yolk is facing the rice.
Even though I love sitting down to a beautifully prepared (by someone else) meal in trendy new restaurant with a refreshing gin & tonic in my hand without the sound of two young boys wrestling in the background…Oops, sorry, I got caught up in that day dream a bit too much.
As I was trying to say, even though I can appreciate a fancy meal, there are few things that beat a comforting, simple meal. These are the meals that I have fun preparing in the kitchen and that usually go over well with my boys, both big and small. These are the meals that I find myself making time and time again. After reading this post, maybe you will find yourself making them as well.
If you do give this recipe a try, please let me know by leaving a comment below.
Kale, Mushroom, and Sausage Wild Rice Bowl Recipe
- 4 cups cooked wild rice
- 1 cup crumbled sausage cooked
- 6 cups kale
- 2 garlic cloves sliced
- 1 tbsp coconut aminos
- ½ lemon juiced
- 1 cup mushrooms See Note
- 2 sprigs of fresh thyme
- 1 tbsp fresh sage coarsely chopped
- 4 eggs
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and pepper
- In warm pan over medium heat, add in butter and let melt. Once melted and turning slightly golden in color, add in mushrooms, sage, sprigs of thyme. Stir occasionally to prevent burning. When mushrooms are golden brown (I like them almost crispy) and tender, remove pan from heat. Season with salt and pepper and set aside.
- While mushrooms are cooking, warm large sauté pan over medium heat. Once hot, add in olive oil and let warm. Once olive oil is hot, but not smoking, add in garlic and let cook for about 30 seconds. It should start to turn golden but not burn.
- After the 30 seconds, add kale into pan with garlic and stir. Season the kale with salt, and 1-2 tbsp coconut aminos based on taste preference. Let kale cook until tender. Remove from heat and season with splash of lemon juice, pepper, and any extra salt.
- Warm leftover rice on stovetop or microwave. Add in a sprinkle of water before heating rice to keep it moist.
- In large saute pan, using fat of choice, fry up your eggs and cook until preferred doneness. Season with salt and pepper.
- Stir in crumbled sausage bits into wild rice. Taste and season if necessary.
- Put about 1 cup rice mixture into each bowl. Top the rice with kale, mushrooms, and a fried egg.