Rice with Mushrooms & Kale

Rice with Mushrooms & Kale

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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Makes:
6 servings

Ingredients
3 bunches kale
1 cup water
1 1/2 tbsp. red wine vinegar
1 1/2 tsp. olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1 (8 oz.) pkg. pre-sliced mushrooms
1 cup uncooked basmati rice
1 tsp. dried basil
1 (14.5 oz.) can vegetable broth
1 bay leaf
1/2 cup (2 oz.) finely grated fresh Parmesan cheese
1/4 tsp. freshly ground black pepper

Methods/steps
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.
Additional Tips
Ready in 40 min

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