The Green Beans and Mushroom Stir-fry in a ginger-orange sauce served with brown rice perked up with black-eyed peas and crispy kale is the perfect, nutritious, and insanely delicious comfort meal that you can have and make in 30 minutes.
Cold nights beg for meals that spreads warmth from to your belly to your heart. This recipe is the result of that craving that you get when you are tired from a long days work, but WANT that satisfying meal that you know you can’t get outside.
And it is healthy. There’s protein from the black-eyed peas, iron form the green beans, vitamins and minerals from mushrooms, carbohydrates from the rice and then you have Kale, the superfood to add to the mix.
But it tastes so utterly delicious! The heat from the ginger and the sweetness of orange combines to give you that spicy, tangy flavor that lingers on your tongue and makes you want to lick the bowl clean.
Try my other healthy dinner recipes like my Vegetable Brown Rice Pilaf.
Read about the health benefits of Kale here.
The Green Beans and Mushroom Stir-fry in a ginger-orange sauce served with brown rice perked up with black-eyed peas and crispy kale
Ingredients
- 2 Cups Brown Rice Basmati
- 1/2 Cup dry Black-eyed Peas
- 1 teaspoon Salt
- 5 Cups water (Use the same cup measure as for the basmati rice)
- 3 Cups fresh Green Beans (cut into 1” pieces)
- 2 Cups quartered Cremini Mushrooms
- 1/2 Cup diced Onions
- 1 Tablespoon minced Garlic
- 1 Tablespoon minced Ginger
- 1 fresh Green Chilli minced
- 1 teaspoon Cumin powder
- 1/2 teaspoon Turmeric
- 1/8 teaspoon red Chillie powder
- 1/2 Cup fresh Orange juice
- 2 Tablespoon Honey
- 2 Tablespoon Soy sauce
- 1 Tablespoon Vegetable Oil
- 1/2 teaspoon Salt
- 2 Tablespoons minced parsley
- 1 head Kale, washed and thoroughly dried
- 2 tablespoons olive oil
- Sea salt, for sprinkling
- Freshly ground black pepper, two turns
Instructions
- Combine the rice and black eyed peas with 5 cups of water and salt.
- Close and lock the lid of the Instant Pot. Press [Pressure Cook] and then use the [ - ] button to set 22 minutes of pressure cooking time.
- When time is up, open the Instant Pot using the 10 minute Natural Pressure Release.
- Close the lid with weight on and pressure cook for 3 whistles. Take off flame. Let cool for 15 minutes.
- Preheat the oven to 325°F. Close with lid and cook for 20-25 minutes till the rice is done.
- Preheat the oven to 325°F.
- Remove the ribs from the kale and tear into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil, salt and pepper. Bake until crisp, turning the leaves halfway through, about 15 minutes.
- While the rice and kale are cooking, boil green beans in a large pot of water on to boil. until crisp tender. Drain the beans and transfer to the ice bath (cold water with ice). Drain. Keep aside.
- Heat the oil in a large skillet over medium heat. Add the ginger, green chillies, garlic, onions and sauté, stirring until the onions start to brown slightly.
- Add cumin powder, turmeric powder, chilli powder.
- Add mushrooms, and stir, allowing them to cook down 2 or 3 minutes , shrinking slightly, before adding the green beans.
- Add the orange juice, soy sauce and honey and cook, stirring occasionally, until the mixture thickens and the green beans are heated through. Taste and adjust for salt.
- Scoop rice into a bowl, portion out green bean and mushroom stir fry and add crispy kale to the side. Serve hot.
