I love this side dish! It is a high fiber, nutritious, and delicious savory side for almost any meal. Any kind of mushrooms will work - I like baby Bellas, and the kale is of course optional, but adds a great additional texture, and additional nutrition- so win/win. Make a full meal with a lean protein such as shrimp, chicken or steak, and a nice salad.
Mushroom & Kale Rice Pilaf:
First step is to cook the wild rice. I prefer Lundberg Wild Blend. It is a great mix of wild rice, with great texture (no mushiness) and flavors. You will want about 2 cups prepared rice. Cook the rice according to instructions (Lundberg's takes about 30-45 minutes to cook) - Sub water for chicken broth or stock (or veggie stock) when cooking the rice. Using broth or stock adds a lot of flavor! While you are at it, feel free to make extra rice, as it is great cold on salads as well!
2. Next, clean and prep the mushrooms, garlic, kale and green onions.
Cut the mushrooms into quarters. I use a whole package of mushrooms. Slices would work as well, but I prefer the larger pieces.
Chop 2-3 green onions
Chop about 2 handfuls of kale
Dice 3 cloves of garlic
Once all the ingredients are prepped, heat a sauté pan on medium and add avocado oil, or your favorite cooking oil.
Start with adding the garlic and kale- sauté till garlic is fragrant.
Add the mushrooms and sauté for a couple of minutes till they start to soften
Add the green onion
Season with salt and pepper, and a bit of dried or fresh parsley
Add 2 cups of the prepared wild rice and mix into the mushrooms and kale.
Sautee and taste. Add additional salt and pepper to taste, and you are ready to serve.
Nutritional Notes:
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