Here’s another quick, easy, and super nutritious brown rice recipe for you all to add to your arsenal!
Brown Rice Pilaf with Mushrooms, Kale, and Almonds
1 tbsp olive oil
1 small onion, finely diced
1 garlic clove, minced
2 cups crimini mushrooms, sliced
1 cup uncooked brown rice
2 cups vegetable broth (low sodium)
1 cup baby kale
¼ cup roasted almonds, sliced or chopped (I used tamari almonds)
1 tbsp lemon juice
Salt and pepper
1. In a large saucepan on medium-high heat, add olive oil, onions, garlic, and mushrooms. Stirring occasionally, allowing the ingredients to soften, about 2 minutes. Add in the rice and stir for an additional 2 minutes, coating the rice with the other ingredients.
2. Pour in the broth and bring to a boil. Reduce to a simmer and cover with a lid. Cook for 40-45 minutes until the rice is tender and the broth is absorbed.
3. Remove from the heat, top the rice with baby kale, almonds, and lemon juice and let it sit covered for 10 minutes. Gently stir together all the ingredients. Taste for salt and pepper. Serve immediately or warm.