Excellent way to utilize leftovers. Perfect as a side dish to a great steak or on its own for a filling lunch.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
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
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.
Nutrition Facts
| Calories | 180 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 201 mg |
| Sugars | 2 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
So easy. Besides the butter I didn’t even measure the other ingredients.
Would give this more stars if I could. The nuts pull it all together. I’ve made this a few times in the last few weeks. Always want more!
An easy fix meal! I added some soy sauce for the taste and black beans for more protein. Very delicious! My husband loved it so much. Definitely making it again. Oh I used my rice cooker instead
Easy and delicious!
I had leftover cooked mixed brown rice. Doubled up the veg as listed. Added a large minced garlic clove to sauté and omitted mushrooms. A great flavourful crunchy warm salad.
Made half the recipe for two of us didn’t use celery neither of us like it, otherwise followed the instructions. Both liked it very much and will make the full recipe next time, it looked like it would be good as leftovers. My first time eating cooked kale, yum!
Based on rater comments I doubled the kale and added about 3 T. soy sauce for more flavor. I didn’t put in all the rice as it was still so much. Rating it a 4 because it would have been pretty plain without the changes. However, it makes a beautiful dish with good taste and texture. Next time I’ll also add garlic.
pretty good, used red quinoa.
Needed a little more flavor for me, so I added a little soy sauce and hot sesame oil. Also used a lot of extra kale, but there was plenty of rice for it. Will definitely make again.
Wonderful side dish to steak or any other protein for that matter. Cooking rice in vegetable broth makes it super flavorful and no meed to add any other seasonings. Definitely a keeper recipe.
I made this for a small family gathering, and it was quite the hit. I didn’t have vegetable broth so I used ‘No chicken’ Chicken Broth. I will definitely make this again.
Wow! Add more Kale and make sure your pick a large enough pot to cook and stir.
Didn’t have celery maybe next time. I think I will add kale before adding the rice to cook it down a bit. Tastes delicious!!
I added extra carrots, celery and kale! Very tasty combination! It was great as is, and also good with a touch of soy sauce!