Kale and Mushrooms With Basmati Rice

dicentra's Note:

Cooking Light.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 3 bunches kale (about 1 1/2 pounds)
• 1 cup water
• 1 ½ tablespoons red wine vinegar
• 1 ½ 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 ½ ounce) can vegetable broth
• 1 bay leaf
• ½ cup finely grated fresh parmesan cheese
• ¼ teaspoon fresh ground black pepper

Directions:

1. Remove stems from kale; wash leaves thoroughly. Bring 1 cup water to a boil in a large Dutch oven; add kale.
2. Cook 15 minutes or until tender. Drain kale; cool slightly. Chop kale, and sprinkle with vinegar.
3. Heat oil in pan over medium heat. Add onion; sauté 3 minutes. Add garlic and mushrooms; sauté 2 minutes.
4. Add rice; cook 1 minute, stirring frequently. Add basil, broth, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 12 minutes.
5. Spread kale over rice. Cover and cook 5 minutes or until liquid is absorbed. Discard bay leaf. Sprinkle with cheese and pepper; toss well.