I opened the recipe box and found an untested recipe from the Japanese Women Don't Get Fat cookbook. (We won't quibble now over the book's unfortunate title.) It looked simple and best of all, quick. When I got home from work today, this is what I made, a one pot (plus rice cooker) meal with all the essentials.
Rice with Kale, Egg, and Tuna
(adapted from Japanese Women Don't Get Fat)
What you need:
2 c brown rice
1 c water
1 can tuna
1/2 t better than bouillon
at least 5 large leaves of kale, stemmed
1/2 T soy sauce
1/2 T sugar
1. Cook the rice in your rice cooker using the directions for sticky rice. (For us, it involves using extra water and leaving the rice to soak in there for a bit before turning the cooker on.
2. Boil the water and the better than bouillon. Stir until blended. Then, add the kale and cook another minute or so. Add the tuna, soy sauce, and sugar and simmer for 2 minutes.
3. Scoop rice into bowls (we served three equal portions and still had some rice left over) and cover the rice with the broth from the pan, making sure to leave the tuna and kale in pan as you do so.
4. Beat the eggs and add to the pan. Put back on the stove over med-high heat. Cover and cook for 3 minutes.
5. Top the rice with the egg, kale, and tuna in equal portions (again, we divided it by three).
The little bit of sugar really helps the veggie broth go a long way, making for a deceptively flavorful dish. My son proclaimed it his favorite, so moms, let your picky eaters give this one a try. Substitute a veggie they will eat in for the kale if greens are their childhood kryptonite. So simple but so good. Definitely one I'm going to add to our normal meal routine.