Brown Rice and Kale Salad recipe
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Ingredients
- 4 cups vegetable broth 2 cups brown rice 3 tablespoons butter ½ cup diced onion ½ cup diced celery ½ cup diced carrot ¼ cup chopped almonds ½ cup diced mushrooms salt to taste 2 cups chopped kale
Nutrition Info
- 179.5 caloriescarbohydrate: 29 gcholesterol: 7.6 mgfat: 5.5 gfiber: 2.4 gprotein: 4 gsaturatedFat: 2.1 gservingSize: -sodium: 201.3 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Brown Rice and Kale Salad
Directions
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Bring broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
Melt butter in a large saucepan over medium heat, cook and stir onion, celery, carrot, and almonds until onion begins to softened, 5 to 10 minutes. Add mushrooms and cook 1 minute more, season with salt.
Mix cooked rice into onion mixture until evenly combined. Add kale and cook until completely wilted, about 5 minutes. Serve warm.