Our Chicken, Black Rice, Chick Pea and Sauteed Greens Bowl

Kale and Beyond
Aug 27, 2017 · 2 min read

Bowls are kind of a new thing. You take a bunch of different things and put them in piles in a bowl and that’s dinner.

Here’s the bowl that we made tonight. I had a rotisserie chicken from our local Publix (the best grocery chain anywhere, in my opinion). Some friends brought us a package of black rice from their trip to Italy.

From my research, black rice is actually a Chinese dish but apparently it has spread to Europe. We had some brussel sprouts, chard and kale from the garden and we decided to saute some chick peas to add.

If you read various bowl recipes on the internet they try to make sure that the flavors and seasonings added to the various parts of the bowl compliment each other. We were just winging it tonight.

For the black rice, I cooked it in half vegetable broth and half water. I added a shake of toasted sesame oil at the end.

For the chick peas, I sautéed one can, rinsed and drained, in olive oil with 1/2 t. cumin and a sprinkle of cayenne pepper. I heated on medium for a few minutes and then increased the heat to medium-high and sautéed for about 10 minutes. Then I transferred to a paper towel and sprinkled with sea salt. My husband compared them to “candy” and said they would not last to go into the bowl. I told him that it was a sad day when he compares chick peas to candy!

Chick peas sauteed in olive oil, cumin and cayenne pepper

For the brussel sprouts and greens, we shredded the brussel sprouts and sauteed them in olive oil with some garlic pepper. After a few minutes we added the chopped kale and chard.

Anyway, the bowl was awesome. Here’s how it came together — black rice, rotisserie chicken taken off the bone and heated for a couple of minutes in the warming drawer, sauteed chick peas and sauteed greens.

Bon appetit!

)

Kale and Beyond

Written by

Nancy Paikoff

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