While rice and chickpeas are cooking, preheat the oven to 400f.
Brown Rice And Kale Salad
Put rice in a big pot, add 1 ¾ cups of water for every cup of rice, bring to a boil, cover, lower the heat on very low, let simmer for 45 minutes, take off heat and keep covered for at least another 10 minutes.
Recipe Summary 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 | Curried Rice Salad Recipes
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
Directions
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.
Info | Curried Rice Salad Recipes
prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
