Savory Mushroom Rice Bowl

By á-40331

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

Preparation

Step 1

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.