Chicken, Kale & Coconut Rice

Chicken, Kale & Coconut Rice | Add A Little

I remember seeing this recipe yeeears ago on Tracy’s blog and wanted to try it for so long.
I don’t know why I didn’t, I guess I never go round to it as I didn’t have all the ingredients on hand yada yada yada.
But the, I finally made it and OMG BEST DECISION EVER!

Chicken, Kale & Coconut Rice | Add A Little

Chicken, Kale & Coconut Rice | Add A Little

Such an easy, healthy meal: tender chicken thighs (they’re more flavourful than their breast counterpart), garlicky kale and crunchy toasted coconut, all on steaming hot brown rice. Comfort food at its finest.

Chicken, Kale & Coconut Rice | Add A Little

Chicken, Kale & Coconut Rice dairy free, gluten free
Serves 2

This is one of my new go to meals, adapted from Shutterbean‘s Kale Salad w/ Coconut and Sesame Oil. Quick, easy and super delicious – what more could you want?! You can use left over chicken to make things even speedier and you can also make this into a fried rice situation by dumping everything into a wok.

2 chicken thighs, cooked and shredded (you can poach, bake or pan fry them)
A few handfuls of kale
Thick coconut chips (unsweetened)
1 garlic clove
1 tbsp extra virgin olive oil (or coconut oil if you want more flavour)
Salt and pepper (you can also substitute for soy sauce)
Sesame oil, for drizzling
Brown rice (you can also use quinoa, white rice, farro etc)

notes: to make this vegan, simple omit the chicken, you can eat it as is or add tempeh or tofu (which you may want to marinade in soy sauce, chilli flakes and sesame oil and bake till crispy.

Heat a dry pan and add coconut chips.
Frequently stir around so that they don’t burn.

Once browned, put in a bowl and set on the side.

Heat oil in a pan and add garlic and kale and cook the kale has started to wilt.

Add the shredden chicken and keep cooking until hot and kale has started to brown.

Drizzle the kale and chicken with sesame oil for extra flavour.

Serve ingredients on top of rice and dig in!

Chicken, Kale & Coconut Rice | Add A Little

 

How To Make Cauliflower Rice (without a food processor)

Oh hey there! Looks like you’ve stumbled across and old post which I’ve now reshot and refilmed! Check out my new cauliflower rice post here!

How To Make Cauliflower Rice l Add A Little

I’ve seen cauliflower rice floating around the internet for a while now, but I never got round to making it, and boy have I been missing out! It’s a great alternative to rice and grains as it’s really light and perfect for summer.

I used a grater as I don’t have a food processor (shock horror!) but it still turned out really well, so I recommend trying this out!

It’s pretty bland on its own, but would be a great carrier of flavours for stews or simple grilled vegetables!
You can also eat it raw, but I prefer it sautéed in a bit of olive oil with salt and pepper (and you could definitely add any herbs you wanted during the cooking process!)
You can check out my recipe for cauliflower fried rice here!

I decided to make this a photo heavy post as a tutorial, but be sure to check out the video I made here (and the recipe is below as usual)!

You first want to grate the cauliflower with a grater until it has a ‘rice’ consistency.

How To Make Cauliflower Rice l Add A Little

Sauté the cauliflower in some extra virgin olive oil with salt and pepper until golden.
You can also use coconut oil, which I’m sure would have great flavour!

How To Make Cauliflower Rice l Add A Little

Serve it up straight away, whilst warm.

How To Make Cauliflower Rice l Add A Little

Cauliflower Rice vegan, gluten free, dairy free

Florets of cauliflower
Extra virgin olive oil
Salt and pepper, to taste

Grater, or food processor

Grate the cauliflower florets until fine (I use the large holes on the grater).

Heat a pan and sauté the cauliflower until lightly brown. Remember to season as it’s quite bland.

Serve straight away whilst warm!

How To Make Cauliflower Rice l Add A Little

 

 

Salmon Rice Bowl

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This is another one of those easy clean dishes which takes no time to prepare.
All you need to do is marinade the fish, leave it for a while, and it takes about 5 minutes to put together – hooray for super quick recipes!

If you feel like your I need to for something healthy, (as the holidays are approaching us!) this is the perfect thing for you. You may think you don’t like fish, but after having the teriyaki-es que salmon dish, I assure you that you’ll change your mind 🙂
If you want an even simpler version, you could even use smoked salmon, which is equally delicious!

Salmon Rice Bowl gluten free, dairy free
Serves 1

Rice
Nori sheets, chopped into slices
Hangul of mangetout, steamed
1 fillet salmon, sliced into cubes
Sunflower oil

For the salmon marinade
Bit of honey
Soy sauce
Sake
Toasted sesame oil

Marinade the salmon and leave to marinade for at least and hour.

Put sunflower, or any flavourless, oil into a pan and when not, drop the salmon in and reserve excess marinade on the side.

Once salmon is cooked, pour over the rest of the marinade until all salmon is coated.

Put freshly steamed rice in a bowl, topped with nori, mangetout and salmon.

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