Brown Rice, Mushrooms & Kale

Written by Eydie Desser

I came up with the idea for this dish when creating a veggie burger.  The combination of brown rice, sauteed mushrooms and kale ended up being so delicious and with a big bonus—-so very nutritious.  You get your cruciferous greens, grains and mushrooms all in one side dish! Then I decided to make it part of my Fairy-Tale Stuffed Pumpkin.  Add some roasted butternut squash for a colorful entree and serve with a crispy salad and you have a wonderful meal.


  • 1 medium size red onion, finely diced
  • 3 garlic cloves, peeled and minced (about 2 tsp)
  • 1 lb cremini mushroom, diced to ¼ “  (about 4 cups)
  • ½ cup cooked brown rice
  • 1 bunch curly green kale, stems removed and finely chopped
  • 2 TB balsamic vinegar
  • 1 tsp. Liquid Smoke
  • Freshly ground black pepper to taste
  • ½ tsp. Red pepper flakes (optional)
  • 1/2 tsp. salt (optional–not necessary  if you are on a no-salt diet)


Make the Rice Mixture: (can be made 1 day in advance)

1- Dry sautè the onions:  Place a large saute pan over medium high heat for 1-½ minutes. Add diced onion and stir quickly so that the onion doesn’t stick to the pan.  Now, lower the heat to medium low and place lid on the pan for 1 minute. Lift the lid and stir and cover again for another minute or two, or until translucent.

2- Add minced garlic, stir to combine until fragrant, about 30 seconds.

3- Add diced mushroom and increase heat to medium.  Stir until mushrooms exude their juices and start to break down, about 2 minutes.

4- Season mixture with balsamic vinegar, liquid smoke, freshly ground black pepper and red pepper flakes, if using,  and stir for 1 minute.

5- Add kale and rice, stir and cook for another couple of minutes until the kale has wilted.

6- If using salt, add in 1 tsp., stir adding more if needed.

Serve with Roasted Butternut Squash and a salad.

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