Kale and Mushrooms With Basmati Rice Recipe #379579
Cooking Light.
by dicentra
30 min | 10 min prep
SERVES 6
- 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
- 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.
- 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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5 stars