Part 4/11:
The grain component here is red rice, soaking overnight for better digestion and quicker cooking—about 20 minutes on the stove. If unavailable, brown rice or quinoa work perfectly. The rice is cooked in vegetable broth or with a mushroom bouillon cube for enhanced flavor. While the rice cooks, portobello mushrooms and carrots are sautéd with sesame oil until tender and slightly caramelized, then combined with kale for added greens.