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Nutrition info - 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.


Rice with Mushrooms & Kale

Ingredients

For 6 people

  • 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

Directions

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; sauté 3 minutes. Add garlic and mushrooms; sauté 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 facts

  • Kcal: 148.03 kcal
  • Fibers (g): 5.56g
  • Sodium (mg): 2281.89mg
  • Carbs: 29.39g
  • Fat: 2.31g
  • Saturated fat (g): 0.35g
  • Proteins: 6.01g