Ingredients1 h 15 m servings 180
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 180 calories; 5.5 29 4 8 201 Full nutrition
ReviewsRead all reviews 9
I added extra carrots, celery and kale! Very tasty combination! It was great as is, and also good with a touch of soy sauce!
Made half the recipe for two of us didn't use celery neither of us like it, otherwise followed the instructions. Both liked it very much and will make the full recipe next time, it looked like i...
Based on rater comments I doubled the kale and added about 3 T. soy sauce for more flavor. I didn't put in all the rice as it was still so much. Rating it a 4 because it would have been pretty...
Needed a little more flavor for me, so I added a little soy sauce and hot sesame oil. Also used a lot of extra kale, but there was plenty of rice for it. Will definitely make again.
Wonderful side dish to steak or any other protein for that matter. Cooking rice in vegetable broth makes it super flavorful and no meed to add any other seasonings. Definitely a keeper recipe.
I made this for a small family gathering, and it was quite the hit. I didn't have vegetable broth so I used 'No chicken' Chicken Broth. I will definitely make this again.
Wow! Add more Kale and make sure your pick a large enough pot to cook and stir.