Savory Mushroom Rice Bowl
- 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
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.