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Kale and Mushrooms with Basmati Rice

Yield 6 servings (serving size: 3/4 cup)

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.