Kale and Mushrooms With Basmati Rice

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 1/2 ounce) can vegetable broth
• 1 bay leaf
• 1/2 cup finely grated fresh parmesan cheese
• 1/4 teaspoon fresh ground black pepper

Directions

1. 1

   Remove stems from kale; wash leaves thoroughly. Bring 1 cup water to a boil in a large Dutch oven; add kale.

2. 2

   Cook 15 minutes or until tender. Drain kale; cool slightly. Chop kale, and sprinkle with vinegar.

3. 3

   Heat oil in pan over medium heat. Add onion; sauté 3 minutes. Add garlic and mushrooms; sauté 2 minutes.

4. 4

   Add rice; cook 1 minute, stirring frequently. Add basil, broth, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 12 minutes.

5. 5

   Spread kale over rice. Cover and cook 5 minutes or until liquid is absorbed. Discard bay leaf. Sprinkle with cheese and pepper; toss well.