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Friday, 20 April 2012 13:18

Delicious Discoveries: The spirit of Earth Day!

Today I’m taking you in the kitchen for a healthy and delicious recipe inspired by the spirit of Earth Day!

 

Officially known around the world as the International Mother Earth Day, this fun and festive celebration is celebrated in over 175 countries every year on April 22. Earth Day is a day of awareness and appreciation for planet Earth’s amazing environment. It has since become a day to inspire global awareness about climate change and how to preserve the Earth’s many wonderful resources by way of political, social, environmental, and cultural change. And one small way to contribute to this positive celebration and cause is to become aware of the foods that you prepare and consume on a daily basis. Preparing and enjoying a plant based, meat free meal full of grains and vegetables from your local farmers market is a small yet important step in the right direction towards eating better, eating locally, and ultimately more sustainably for your body and for the planet.

 

Try this delicious recipe for Brown Rice, Eggplant, and Red Russian Kale Fried Rice. It is so simple and so satisfying and is perfect for lunch or dinner either at home or to bring along on a day hike or picnic.  

Brown Rice, Eggplant, and Red Russian Kale Fried Rice

 

1 cup brown rice

2 ½ cups water

¼ cup extra virgin olive oil

1 cup carrots, diced

1 large eggplant, skin removed and diced

1 bunch Red Russian kale, stems removed and rough chopped

1 cup peas, frozen

2 eggs, beaten

1 teaspoon salt

½ teaspoon freshly ground black pepper

¼ cup low sodium soy sauce

 

 

Begin by combining the rice and water in a medium pot and bring to a boil over high heat. Once the water begins to boil, cover and reduce the heat to a simmer and cook rice for 40-45 minutes until all the water is absorbed and the rice is tender and cooked through. After the rice cooks begin preparing the vegetables. In a large wok or saucepan heat oil over a medium flamethen add the carrots and eggplant. Cook these vegetables for 5-6 minutes until the carrots begin to soften and the eggplant begins to caramelize.

Next add the chopped kale to the pan and cook for about 3 minutes just until it begins to wilt. Toss in the frozen peas then add the cooked rice and cook for 2-3 minutes. Make a well in the center of the pan and slowly add the beaten eggs to the well whisking using a heat proof spatula to create egg curds, or small scrambled eggs. As soon as most of the eggs are curdled pull the rice and vegetable mixture to the center of the well to incorporate all of the ingredients together. Season the fried rice with salt, pepper and soy sauce and mix one last time to ensure everything is properly seasoned. Spoon the fried rice into deep bowls and enjoy this simple and healthy meal for lunch or dinner!