Gluten Free Rice Bowl with Sorrel, Kale, Lemon & Radishes
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Sorrel is a wonderful addition and gives this simple rice dish a zesty, vibrant kick!
Recipe type: Main
Serves: 2
  • 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)
  1. Cook short-grain rice according to directions. Keep warm.
  2. 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.
  3. 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.
  4. 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.
  5. Optional accompaniments could include: hemp seeds, nuts or additional vegetables
Recipe by Ordinary Vegan at