Fast Cook dinner Recipe: Meyer lemon and kale fried rice will get added oomph from hazelnuts

This Mediterranean tackle fried rice comes in combination in mins — particularly in case you’re the use of leftover rice — however leaves a long-lasting affect. Brilliant but nutty, verdant but earthy, fluffy but crunchy, this dish satisfies cravings I didn’t even know I had. Most likely because of this it didn’t make it to its supposed place on my plate as a facet dish to broiled salmon however were given heaped right into a bowl as an alternative and devoured down with a soup spoon as my dinner.

Meyer lemons have a thinner peel and sweeter, milder taste than conventional Eureka lemons, in order that they paintings neatly on this dish, which makes use of a complete chopped lemon. If you’ll’t to find Meyer lemon, use the zest and juice from a Eureka — despite the fact that you might have considered trying initially part the juice and modify in keeping with style.

The recipe requires Tuscan kale, which is sometimes called dinosaur or Lacinato kale.

Meyer Lemon and Kale Fried Rice with Caraway and Hazelnuts

Serves 6 to eight

INGREDIENTS

3 tablespoons olive oil

1 tablespoon caraway seeds

1 huge clove garlic, minced

1 huge bunch Tuscan kale, about ¾ pound, sliced

6 cups cooked jasmine rice (created from 2 cups raw)

1 teaspoon salt

1 small Meyer lemon (or ½ huge), finely chopped

1 cup roasted peeled hazelnuts, kind of chopped (see under observe for learn how to roast and peel)

2/3 cup crispy fried shallots, bought or selfmade

Warmth olive oil in a big skillet over medium warmth. Upload the caraway seeds and fry for 1 minute till aromatic however no longer burned. Upload the garlic and sliced kale and stir-fry for two mins till the kale simply begins to show brilliant inexperienced.

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Upload the jasmine rice, salt and chopped Meyer lemon, together with launched juices, to the skillet and stir-fry an extra 2 to three mins till the kale is cooked and rice is heated via. Style and upload extra salt or caraway in keeping with your choice. Serve heat, crowned with chopped roasted hazelnuts and crispy fried shallots.

Notice: To roast the hazelnuts, warmth oven to 325 levels. Position hazelnuts on a sheet pan in one layer and toast for roughly quarter-hour, shaking the pan from time to time, till calmly browned and aromatic however no longer burned. Wrap the nice and cozy hazelnuts in a blank dish towel and allow them to sit down for five mins to steam. Then vigorously rub the hazelnuts towards the dish towel for a minute or two to flake off the skins.

Registered dietitian and meals creator Laura McLively is the creator of “The Berkeley Bowl Cookbook.” Practice her at @myberkeleybowl and www.lauramclively.com.