Cooking brown rice low and slow releases starches that create a creamy texture resembling the traditional arborio rice used in risotto. The addition of kale and mushrooms makes a filling dish that can be served as an entree or as a side.
Choosing brown rice over white rice is a great choice as brown rice still has its bran layer and cereal germ intact which is where most of the nutritional benefits live. Brown rice is good source of folate, riboflavin (B2), potassium and calcium . It is also exceptionally high in manganese. Manganese is vital for many important processes in the body, such as bone development, wound healing, muscle contraction metabolism, nerve function and blood sugar regulation.
Note – This recipe uses long grain brown rice so there is more liquid than other recipes you might find. If you plan to use arborio rice or a short grain brown rice, you will want to decrease the vegetable broth to 5 cups. By adding the broth slowly you will be able to tell if the rice needs more liquid or not. You can tell by tasting it; if the rice tastes cooked then no more liquid is needed. If the rice still has a hard center, then add slightly more liquid until the desired texture.
Prep Time: 15 min / Cook Time: 45 – 60 minutes / Servings: 8 servings
- 4 cups chopped kale
- 2 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 1 cup sliced mushrooms
- 2 tablespoon olive oil
- 1 1/2 cups dried long grain brown rice
- 6 cups vegetable broth (decrease to 5 cups if using a short grain rice)
- 1 cup dry white wine
- 1/2 cup grated parmesan cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- Heat 1 tablespoon of olive oil, on medium heat, in a large pot.
- Add the shallots and garlic to the heated pot and cook until translucent, about 3 minutes.
- While the shallots and garlic cook, heat the 6 cups of vegetable broth in a separate sauce pan. Bring the broth to a simmer and then leave it on low to keep it warm.
- Add the brown rice to the garlic and shallots and cook for another 2 minutes. This step toasts the rice to add a nutty flavor.
- Add 2 cups of the warm vegetable broth to the pot with the rice. Bring the broth to a simmer and stir frequently. You want the liquid to be mostly gone before adding more broth. Continuing adding 1 cup of broth at a time until all of the broth is absorbed. It is important to continually stir to make sure the rice doesn’t stick to the bottom of the pan and that all of the liquid is absorbed evenly.
- Once you add all 6 cups of broth, add the cup of wine and stir until it has been completely absorbed by the rice.
- While the rice is cooking, heat a large saute pan on medium heat. Add the remaining tablespoon of olive oil and heat. Add the mushrooms and cook for 2 minutes and then add the kale and cook another 3 minutes.
- Once the brown rice has absorbed all the liquid, add the kale/mushroom mixture, parmesan, salt and pepper. Stir to combine.
- Serve and enjoy!