This was very tasty; however...the rice took forever. I used Whole Foods 365 brand short grain brown rice and it would not get soft. I cooked as directed, and after the step of 30 minutes of stirring it was still very firm. So then cooked it an extra 15 minutes on med-low adding in 3/4 cups of additional veggie broth. Then I reduced heat to low, covered it and cooked for an additional 20 minutes, stirring every 5 minutes and adding another 1/4 cup of broth. Quite the arm workout. The only ingredient change was to use low sodium veggie broth to make this vegetarian. Also, the 3.5 cups of kale weighed 2.5 ounces, and was only enough for two servings. I'd double the kale next time (but do not increase vinegar).
I made this recipe for dinner and also used it for the Italian Risotto Wedding Soup.
The sweet onion flavors are delicious and worth the effort.
One thing to note. For the recipe to work as written, you need the 'short' grain brown rice. I could not find it so I had to use the long-grain. To make the recipe work with long-grain rice, I had to use 6 cups of water to boil the rice and have some water left over for the 1 1/3 cups cooking liquid and I had to simmer it an extra 5 minutes. I also had to add an extra Cup of Chicken Stock.
But my oh my. The flavor of the sweet onions and garlic were delicious. I even made the Kale, raisins, and toasted pecans to the top as directed. Very, good. I would serve to company.