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Great way to use up leftovers. Perfect alone for a hearty lunch or as a side to a nice steak.
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
Directions
Step 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.
Step 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.
Step 3
Mix cooked rice into onion mixture until evenly combined. Add kale and cook until completely wilted, about 5 minutes. Serve warm.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 180 | |
| % Daily Value * | |
| Total Fat6g | 7% |
| Saturated Fat2g | 11% |
| Cholesterol8mg | 3% |
| Sodium201mg | 9% |
| Total Carbohydrate29g | 11% |
| Dietary Fiber2g | 9% |
| Total Sugars2g | |
| Protein4g | |
| Vitamin C15mg | 73% |
| Calcium46mg | 4% |
| Iron1mg | 6% |
| Potassium211mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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