Rice with Mushrooms & Kale
What do you get when you bring together rice, mushrooms and kale? Why a darn good side dish, of course. This vegetarian dish is satisfying enough to outshine the rest of your meal.
Ingredients
- 3 bunches kale
- 1 cup(s) water
- 1 1/2 tablespoon(s) red wine vinegar
- 1 1/2 teaspoon(s) olive oil
- 1 cup(s) finely chopped onion
- 2 garlic cloves, minced
- 8 ounce(s) pre-sliced mushrooms
- 1 cup(s) uncooked basmati rice
- 1 teaspoon(s) dried basil
- 14 1/2 ounce(s) vegetable broth
- 1 bay leaf
- 1/2 cup(s) finely grated fresh Parmesan cheese
- 1/4 teaspoon(s) freshly ground black pepper
Instructions
- Remove stems from kale; wash leaves thoroughly.
- Bring 1 cup water to a boil in a large Dutch oven; add kale.
- Cook 15 minutes or until tender.
- Drain kale; cool slightly.
- Chop kale, and sprinkle with vinegar.
- Heat oil in pan over medium heat.
- Add onion; saute 3 minutes.
- Add garlic and mushrooms; saute 2 minutes.
- Add rice; cook 1 minute, stirring frequently.
- Add basil, broth, and bay leaf.
- Bring to a boil; cover, reduce heat, and simmer 12 minutes.
- Spread kale over rice.
- Cover and cook 5 minutes or until liquid is absorbed.
- Discard bay leaf.
- Sprinkle with cheese and pepper and toss well.
- Ready in 40 min.
Nutrition
Calories: 888.2kcalCarbohydrates: 176.32gProtein: 36.04gFat: 13.88gSaturated Fat: 2.08gCholesterol: 0.31mgSodium: 13691.32mgFiber: 33.33gSugar: 66.22g
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