This One-Pot Mushroom Kale Rice Is the Coziest Way to Use Up Your Fridge

Last week at the office, I was sitting in our common space with a few coworkers when I started pulling jars out of my purse to assemble my morning yogurt bowl. One had basil seeds, another had raspberries, another had a homemade granola packed with seeds and oats. One of my coworkers laughed at my setup and called out how much I was “fibermaxxing,” and I’d never been more proud of my purse stash, because, well, she was right. I basically had my entire daily serving of fiber already accounted for. I know we’re still in the era of protein, but I love the conversations happening around fiber, too—it’s just as important.

When it comes to dinner and easy make-ahead options that set me up for fiber success, I’m all about finding easy ways to upgrade my favorites. I’ve talked before about my love for mattar rice, the classic dinner my mom would make on low-key nights. It’s basically just peas in basmati rice with cumin seeds, but it’s one of my all-time favorite meals, and I love making it as a base for toppings, whether it’s a lunch or dinner bowl. For this version, I’m leaning on cozy flavors to welcome fall—warm and nourishing, but with a lot of extra fiber packed in.

Ingredients You’ll Need for this Mushroom Kale Rice

This is a very easy recipe and can be customized based on what you like. Use what you have on hand, and add where you like.

Garlic. Finely chopped, though garlic powder works in a pinch.

Rice. I always have basmati rice on hand, but you could also use brown rice or another variety you like.

Shiitake mushrooms. I love their earthy, savory flavor here, and prefer buying pre-sliced to save time.

Kale. Dino kale is my favorite, but curly kale or spinach would also work.

Peas. I always keep a bag of frozen peas in my freezer, whether it’s for box mac-and-cheese or a scoop on any dinner plate for a little extra fiber.

Soy sauce. A couple tablespoons add that delicious umami flavor.

Bouillon. My brother got me on the bouillon train. It’s an easy way to add a ton of flavor with zero effort.

Sweetener. To balance out the savory flavors, I like a bit of sweetness from honey or maple syrup.

Cumin seeds. I prefer whole, the way my mom added them to mattar rice, but ground works too.

The One-Pot Method for This Mushroom Kale Rice

I’m the first to say extra appliances aren’t necessary, but I will sing the praises of a rice cooker. That, or an Instant Pot or slow cooker—whatever you prefer—is great for tossing in ingredients and not thinking about it again. The rice cooker version here is incredibly easy.

Add your washed rice to the cooker, mix up the sauce ingredients and pour them over, then add the water. Top with the mushrooms as-is, and let the machine do its thing. Once the rice is cooked, stir in the peas and kale at the end, so they keep their bright green color and don’t get too mushy.

If you’re using a regular pot on the stove, the method is basically the same—just keep an eye on the rice to make sure it cooks through evenly.

How to Serve This Mushroom Kale Rice

On its own, this rice is cozy and delicious. But it also makes the perfect blank canvas for your favorite toppings. For more of a full meal, I like adding a couple of eggs on top, or some crumbled tofu—though it’d also be great with chicken if you prefer. I like an extra dash of soy sauce or chili oil, or a generous squeeze of lemon juice.

You can also stir in additional vegetables, like carrots, cabbage, or chopped potatoes. It’s the perfect one-pot meal for using up what you have on hand. To store leftovers, keep them in the fridge for up to three days, and reheat completely in the microwave or on the stove.

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