Kale and Mushrooms with Basmati Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 bunches kale (about 1 1/2 pounds) |
1 cup water |
1 1/2 tablespoons red wine vinegar |
1 1/2 teaspoons olive oil |
1 cup finely chopped onion |
2 garlic cloves, minced |
1 (8-ounce) package presliced mushrooms |
1 cup uncooked basmati rice |
1 teaspoon dried basil |
1 (14.5-ounce) can vegetable broth |
1 bay leaf |
1/2 cup (2 ounces) finely grated fresh parmesan cheese |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Remove stems from kale; wash leaves thoroughly. Bring 1 cup water to a boil in a large Dutch oven; add kale. Cook 15 minutes or until tender. Drain kale; cool slightly. Chop kale, and sprinkle with vinegar.
2. Heat oil in pan over medium heat. Add onion; sauté 3 minutes. Add garlic and mushrooms; sauté 2 minutes. Add rice; cook 1 minute, stirring frequently. Add basil, broth, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 12 minutes. Spread kale over rice. Cover and cook 5 minutes or until liquid is absorbed. Discard bay leaf. Sprinkle with cheese and pepper; toss well.
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