Recipes

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.
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Cuisine Continental

Servings 6 servings
Calories 888.2 kcal

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

Keyword Rice, Vegetables
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