Brown Rice and Kale Salad
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
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Instructions
- 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.
Source
Original recipe: View Original
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