Brown Rice and Kale Salad recipe

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Ingredients

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

Nutrition Info

179.5 calories
carbohydrate: 29 g
cholesterol: 7.6 mg
fat: 5.5 g
fiber: 2.4 g
protein: 4 g
saturatedFat: 2.1 g
servingSize: -
sodium: 201.3 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Mix cooked rice into onion mixture until evenly combined. Add kale and cook until completely wilted, about 5 minutes. Serve warm.

Recipe Yield

12 servings

Recipe Note

Great way to use up leftovers. Perfect alone for a hearty lunch or as a side to a nice steak.

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