Savory Mushroom Rice Bowl

Savory Mushroom Rice Bowl
Savory Mushroom Rice Bowl

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    toasted pine nuts

  • 1

    tbsp olive oil

  • 1/2

    c sliced red onion

  • 4

    c (about 12oz) sliced mini bella mushrooms

  • salt and pepper to taste

  • 1/2

    c vegetable stock

  • 6

    c organic mixed baby kale

  • 1/4

    c dried cranberries

  • 2

    tsp chopped fresh thyme or 3/4 tsp dried

  • 4

    c cooked brown rice or quinoa

Directions

In a small skillet, lightly toast the pine nuts over med heat. In a large nonstick skillet, heat the oil over med heat about 1 minute. Add the onion the mushrooms, season with salt and pepper, and saute 3-4 minutes. Add the stock and kale, cook and stir about 3 min, until kale wilts. Stir in cranberries and thyme. Lightly season again with salt and peper. Cook 2-3 min, or until cranberries begin to plump. Prepare rice or quinoa according to package directions and divde among 4 bowls and top with mushroom mixture. Garnish with pine nuts.

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