Brown Rice and Kale Salad
Description
This brown rice and kale salad with plenty of vegetables and almonds is a hearty lunch or a side salad alongside steak.
Ingredients
•
4 cups vegetable broth
•
2 cups brown rice
•
3 tablespoons butter
•
1/2 cup diced onion
•
1/2 cup diced celery
•
1/2 cup diced carrot
•
1/4 cup chopped almonds
•
1/2 cup diced mushrooms
•
salt to taste
•
2 cups chopped kale
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.