Soy Sauce Rice with Kale, Mushrooms, Pepper and Grilled Onion

Serves two 

Tip: When grilling outside (or inside!), it's a good idea to grill a couple of whole red onions wrapped in aluminum foil (without removing skin; halved but put together in a single wrap) by putting them next to the coals, for about half an hour. Save any leftover in the fridge and use as ingredients in other dishes, such as the one below. 

Ingredients: 

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

1 cup chopped Oyster mushrooms (after removing hard steams and washing) 

1 cup chopped Champignon mushrooms (after removing hard stems and washing) 

2 cups chopped kale (after removing stems and washing) 

3 cups chopped spinach (after removing stems and washing) 

½ Mirasol pepper (red pepper- the long, wrinkled and thin type); seeded and cut in cubes 

3 tablespoons of minced ginger 

½ red onion; grilled, otherwise roasted or raw; chopped 

3 tablespoons of extra-virgin olive oil 

1 tablespoon of sesame oil 

Soy sauce and freshly ground black pepper to taste

Note: If using raw red onion, put it in at the same time as the mushrooms. 

Preparation: 

Once the rice finishes cooking, remove from heat and then drizzle in the sesame oil. To make the sauce, put mushrooms in a pan over medium heat and cook them in a tablespoon of olive oil for 3 to 5 minutes, or until they start to brown. Add the ginger, kale and one tablespoon of olive oil, and then stir together before covering the pan. Reduce heat to low and cook for about 5 minutes, or until the kale starts to soften. Add the spinach, red pepper, grilled/roasted onion, and then drizzle in the remaining tablespoon of olive oil. Cover the pan and cook on low heat for 3 to 5 minutes, or until the spinach wilts slightly. Season with freshly ground black pepper and then remove from heat immediately. Serve with the rice on the side, and enjoy with soy sauce to taste!