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Kale & Peanut Butter Risotta

Source: Connoisseurus Veg | Serves: 3-4 | Time: 20 min

Changes: obviously messed something up, because this was supposed to be Fried Rice! Also, replaced soy sauce with coconut aminos; replaced scallions with green onion; replaced maple syrup with agave


1/4 cup creamy natural peanut butter

1 inch piece fresh ginger, grated

2 garlic cloves, minced

2 tbsp lime juice

1 tbsp coconut aminos

1 tsp agave

1/4 cup water

1/2 bunch of #kale, stems removed and torn into bite-sized pieces (about 3 cups)

2 tbsp vegetable oil

3 cups leftover cooked rice, chilled

1/4 cup roasted peanuts

2 green onions, chopped

Sriracha hot sauce, to taste


Whisk together peanut butter, ginger, garlic, lime juice, aminos, and agave. Thin with water until the mixture is just a little on the runny side. Set aside.

Fill a medium saucepan with water and heat to a boil. Remove from heat and blanch kale in water for 30 seconds to one minute, until just tender. Do this in batches if needed. Transfer the kale to a plate and set aside.

Heat the oil in large skillet or wok over medium-high heat. Add the rice and stir-fry until it begins to brown and crisp in spots, about 4 minutes. Add the kale and the peanut butter mixture. Continue to stir fry until the rice and kale are coated and the sauce begins to dry up a bit.

Remove from heat. Divide onto plates and serve topped with peanuts, scallions and sriracha.


What I ate and drank today

7 glasses of water

2 cups of coffee

Peanut butter banana toast

Tonight's rice recipe

1 diet cola


35 min of yoga

3 mile walk

9000+ total steps

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