Easiest Way to Make Baby Kale Leaf Salad

Brown Rice And Kale Salad

Baby kale, or kale leaves that are small and tender, can be harvested and enjoyed a few weeks after direct seeding.

Recipe Summary Brown Rice And Kale Salad

Great way to use up leftovers. Perfect alone for a hearty lunch or as a side to a nice steak.

Ingredients | Baby Kale Leaf Salad

4 cups vegetable broth

2 cups brown rice

3 tablespoons butter

½ cup diced onion

½ cup diced celery

½ cup diced carrot

¼ cup chopped almonds

½ cup diced mushrooms

salt to taste

2 cups chopped kale

Directions

Bring broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.

Melt butter in a large saucepan over medium heat; cook and stir onion, celery, carrot, and almonds until onion begins to softened, 5 to 10 minutes. Add mushrooms and cook 1 minute more; season with salt.

Mix cooked rice into onion mixture until evenly combined. Add kale and cook until completely wilted, about 5 minutes. Serve warm.

Info | Baby Kale Leaf Salad

prep: 15 mins cook: 1 hr total: 1 hr 15 mins Servings: 12 Yield: 12 servings

TAG : Brown Rice And Kale Salad

Salad, Green Salad Recipes, Kale Salad Recipes,