Brown Rice and Kale Salad

Ingredients

• 4 cups vegetable broth
• 2 cups brown rice
• 3 tablespoons butter
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 1/4 cup chopped almonds
• 1/2 cup diced mushrooms
• Salt to taste
• 2 cups chopped kale

Directions

Bring broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.

Melt butter in a large saucepan over medium heat; cook and stir onion, celery, carrot, and almonds until onion begins to softened, 5 to 10 minutes. Add mushrooms and cook 1 minute more; season with salt.

Mix cooked rice into onion mixture until evenly combined. Add kale and cook until completely wilted, about 5 minutes. Serve warm.