Salad with Brown Rice and Kale

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

Ingredient Image

Step 1

Bring the broth and brown rice to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover the pot, and let it simmer gently until the rice is tender and all the liquid has been absorbed, which should take about 45 to 50 minutes.

Step 2

While the rice is cooking, melt the butter in a large pan over medium heat. Add the chopped onion, celery, carrot, and almonds, and cook, stirring occasionally, until the onion softens—this will take around 5 to 10 minutes. Then toss in the mushrooms and cook for another minute, seasoning everything with a pinch of salt.

Step 3

Once the rice is ready, stir it into the vegetable and almond mixture, making sure everything is well combined. Add the kale last, cooking and stirring for about 5 minutes, until the kale has completely wilted.

Step 4

Serve the salad warm and enjoy!