If you are looking for a healthy, delicious, gluten free recipe for lunch or dinner, you can't go wrong with this gluten free rice bowl.
Sometimes simple food can not only nourish you but also explode with flavor. That is how I feel about this sorrel lemon rice.
If you have never had sorrel before, I promise you won't be disappointed. Some people describe its' taste as a tart, sour green apple. I think it has a zesty, vibrant kick.
It's super high in vitamin C and a good source of iron. Sorrel is a cool weather herb and it's not uncommon to find it at your local Farmer's Market in the fall and early, early spring. If sorrel isn't available, you could replace it with basil but it would not have the kick and excitement of the sorrel.
I like this rice with kale. Not only for the health benefits but kale's earthy flavor is a perfect compliment to the sorrel.
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Gluten Free Rice Bowl with Sorrel, Kale, Lemon & Radishes
- 2 cups cooked short-grain brown rice
- 1 cup sorrel leaves
- 2 garlic cloves, chopped
- 2 fresh squeezed lemons (approximately ¼ cup lemon juice)
- 1 tablespoon of extra-virgin olive oil
- ½ teaspoon dried dill (or ½ tablespoon of fresh)
- ½ teaspoon salt
- fresh ground black pepper to taste
- 1 small bunch organic kale, ribs removed and chopped
- Zest of one lemon
- 2 red radishes, sliced thin for garnish
- Lemon wedges for garnish
- hot sauce (optional)
- Cook short-grain rice according to directions. Keep warm.
- Place the sorrel leaves, chopped garlic, fresh squeezed lemon juice, olive oil, dill, salt and pepper in a food processor or blender. Process or blend until smooth. If it is too thick, add more liquid.
- Place the chopped kale in a steamer basket. Bring 3 inches of water to boil in a large pot then carefully place the steamer basket into pot. Cover and cook for approximately 3 minutes or until the kale is just wilted. Season with a little salt and pepper. Keep warm.
- In a medium bowl, toss the rice with the sorrel mixture. Place half the rice mixture in a serving bowl. Top with kale and radishes. Sprinkle with lemon zest. Serve with lemon wedges. This also tastes delicious with a fermented hot sauce.
- Optional accompaniments could include: hemp seeds, nuts or additional vegetables
**This gluten free rice bowl recipe was inspired by my frequent visits to Sqirl Restaurant here in Los Angeles. They serve a similar vegan dish called The Stella. Their recipe uses chopped up preserved lemon which would be a delicious addition to this recipe. I wanted to keep it simple.
Is there a substitute for sorrel, it’s not available here. Also, can the oil be omitted? Thank you.
Hi Di – You can definitely substitute the sorrel with basil and omit the oil. You can substitute the oil with some vegetable broth. Thanks for stopping by and for being part of our healthy community
If you have preserved lemon, how much would you use and would you omit the fresh squeezed lemon/
Hi Donna – Preserved lemons have a much more mellow flavor and the peel is also edible. I think you could use 1/8 cup of chopped preserved lemon to start, taste and add more to taste. Hope that helps. I love preserved lemons.Thanks for stopping by.