Ingredients
12
12 servings
- •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.
Nutritional Facts
Per 12 servings
- Calories: 180
- Carbohydrate: 29g
- Fat: 6g
- Fiber: 2g
- Protein: 4g
- Sugar: 2g
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