Kale and Mushrooms with Basmati Rice

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6 servings (serving size: 3/4 cup)


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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 (14.5-ounce) can vegetable broth
1 bay leaf
1/2 cup (2 ounces) finely grated fresh Parmesan cheese
1/4 teaspoon freshly 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.

Created date

May 2001

Nutritional Information

Calories 224
Caloriesfromfat 19 %
Fat 4.8 g
Satfat 1.9 g
Monofat 1.7 g
Polyfat 0.5 g
Protein 9.1 g
Carbohydrate 37.8 g
Fiber 2.5 g
Cholesterol 6 mg
Iron 3.2 mg
Sodium 519 mg
Calcium 228 mg