Sesame-flavoured Rice with Kale, Mushoom and Red Bell Pepper

Serves two

Ingredients: 

(select organic ingredients as much as possible) 

1 cup Valencian rice (or any rice equivalent to Japanese rice); cooked to a fluffy texture

12 large kale leaves; stems removed, leaves thoroughly washed and torn into smaller bits by hand 

8 medium to large oyster mushrooms; hard stems cut off, washed and roughly chopped 

3 tablespoons of minced ginger

1 red bell pepper; seeded and halved, then preferably grilled or otherwise roasted and skin removed

2 tablespoons of extra-virgin olive oil

1 tablespoon of sesame oil

Sea salt to taste

Preparation:

In a pan over medium heat, cook mushrooms in a tablespoon of oil for 3 to 5 minutes, or until the mushrooms start to brown. Add the kale, ginger and salt, and stir together before covering the pan with a lid. Cook over low heat for 7 to 10 minutes, or until the kale softens. Remove from heat. Once the rice finishes cooking, remove from heat and drizzle in the sesame oil. Dish out some rice onto a bowl, add some of the kale and mushroom mixture on top, and if desired, drizzle in more sesame oil. Serve the grilled/roasted red bell pepper on the side. Enjoy!