Add rice to medium pot and fill halfway with cool water. Bring water to a boil, reduce heat to low when the water begins to boil. Cover the pot with a lid and cook the rice for 45 minutes without lifting the lid. Remove the pot from the burner, leaving the lid on the pot. Let rest an additional 10 minutes. Meanwhile, wash and dry mushrooms. Cut into bite sized pieces, peel and rough chop garlic. Remove and discard kale stems, cut into bite sized pieces. Roughly chop sage and almonds.
While the rice cooks, in a medium pan (non-stick if you have one) heat olive oil on medium high until hot, add butter and mushrooms, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the kale and garlic; season with salt and pepper. Cook, stirring occasionally, 3-4 minutes, or until the garlic is fragrant and the kale is slightly wilted. Add 1/2 cup water and cook, stirring occasionally, 5-6 minutes, or until the kale has wilted and the water has cooked off. Transfer to serving bowl and season with salt and pepper to taste; set aside in a warm place.
When rice is cooked and rested, fluff with a fork and add to bowl with kale, garlic, and mushrooms. Toss with chopped sage, roasted almonds and sherry vinegar. Serve warm.
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