If you haven't jumped on the kale bandwagon yet, what are you waiting for?
Brown Rice And Kale Salad
I find myself eating it more and more, raw tossed in a salad, chopped and added to soups and stews, braised by itself or in a mix with other veggies, and as kale chips!
Recipe Summary Brown Rice And Kale Salad
Great way to use up leftovers. Perfect alone for a hearty lunch or as a side to a nice steak.Ingredients | Superfood Kale Salad Bag
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
Directions
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.
Info | Superfood Kale Salad Bag
prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
Superfood Kale Salad Bag / Here's what you'll need kale tends to be sold by weight here in a bag or loose with the leaves already taken from the stems.
