Sauteed Flank Steak with Arugula and Roasted Cauliflower and Tomatoes
Fit For Fall 2012 | Donna Macaulay
1 vidalia onion, chopped
1 portabello mushroom, chopped
1 cup white mushrooms, chopped
Vegetable broth
2 cups fresh or frozen kale, chopped
3 4-oz chicken breasts, cut into chunks
1 garlic clove, crushed
1 teaspoon smoked paprika, sweet and hot
Balsamic vinegar
NTM salt, to taste
1 package Miracle Rice (or other Shirataki rice), rinsed
In large ceramic pan, sauté onions and diced mushrooms in vegetable broth until they begin to soften. Add kale, chicken, garlic, and smoked paprika. Simmer until chicken is nearly done. Add more broth as needed. Splash with balsamic vinegar and season with NTM salt to taste.
Add in miracle rice (already rinsed). Simmer for 5 minutes until heated through. Mixture should still be brothy. Makes 3-4 servings.
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