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
Why This Recipe Is So Tasty
Tips To Improve This Recipe
- Cook the brown rice with a pinch of salt and let it cool completely for the best texture.
- Add a splash of lemon juice or vinegar to brighten the flavors just before serving.
Step 1
Bring the broth and brown rice to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover the pot, and let it simmer gently until the rice is tender and has absorbed all the liquid—this usually takes about 45 to 50 minutes.
Step 2
While the rice is cooking, melt the butter in a large pan over medium heat. Add the chopped onion, celery, carrot, and almonds, stirring occasionally. Cook everything until the onion starts to soften, which should take around 5 to 10 minutes.
Step 3
Toss in the mushrooms and cook for another minute or so, then season the mixture with a pinch of salt.
Step 4
Once the rice is ready, stir it into the veggie mixture so everything is well combined. Add the kale last, cooking it down until it’s fully wilted—this should take about 5 minutes.
Step 5
Serve the salad warm and enjoy!
