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Cobb Style Rice Bowls

Last night I made my other Rachael Ray recipe that’s been sitting in my recipe pile for several years.  It’s a very simple dish and really can be quite versatile depending on your tastes.  I made it mostly according to the recipe.  But I don’t have any kale.  I just sauteed some leaf lettuce from our garden instead.  And I used chopped walnuts instead of sunflower seeds.  We all really enjoyed this.  Justin and Rebecca would rather not have the tomatoes.  They just don’t care for them.  I think they are crazy 🙂  This is a great light summer meal.  If I make it again I think I’ll increase the amount of dressing on the rice.  We could hardly taste it, and I used a half recipe of dressing for 1/5 the amount of rice.

Cobb Style Rice Bowls
4 servings (RR servings…probably more for most people)

8 slices bacon
1 bunch kale, stemmed and thinly sliced (4 cups packed)
1 Tbsp. EVOO (I used coconut oil)
1 pt. grape tomatoes (I used cherry tomatoes)
2 tsp. salt
1 Tbsp. white wine vinegar (I used red wine…all I had)*
1 Tbsp. sugar
5 cups cooked brown rice (I used white rice)
1 avocado, thinly sliced (I cut it in chunks)
1/4 cup shelled sunflower seeds (I used chopped crispy walnuts)

In a large, heavy skillet, cook the bacon over medium heat until crisp, about 10 minutes; transfer to a paper towel and discard all but 1 tablespoon of the grease. Add the kale and 3 tablespoons water; cover and cook over medium to medium-low heat until tender, about 8 minutes.

Meanwhile, in a medium skillet, heat the olive oil. Add the tomatoes and 1 teaspoon salt and cook over medium heat, shaking the pan occasionally, until the tomatoes are softened, about 8 minutes. 

In a small bowl, mix the vinegar, sugar and remaining 1 teaspoon salt until dissolved; stir into the rice.* (I would make a lot more dressing for the rice to give it enough flavor)

To serve, divide the rice among 4 bowls and layer with the kale, tomatoes, avocado, bacon and sunflower seeds.

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