Brown Rice and Kale Salad Tasty Recipes

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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 :

• 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

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H15M

• 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.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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