February 19, 2017
Main Dish, Side Dishes, Vegetables,
Kale, Mushrooms, Onions, Italian, Budget-Friendly, Entertaining, Sunday Dinner, Stove Top, Gluten-Free, Low Fat, No Eggs, Vegetarian, Wine, Make it from scratch, Kosher Dairy more
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"Mushrooms are high in selenium, a mineral that helps thyroid function and is also responsible for strong, shiny hair. From Fifty Shades of Kale."
Heat a large skillet over medium heat and add the olive oil.
Add the mushrooms, onion, garlic, kale, thyme and salt.
Cook for 6-8 minutes, stirring often, until the mushrooms give off their liquid and the onion starts to soften.
Add the rice and cook 1 minute more, stirring once or twice.
Add the wine and cook for 1-2 minutes, stirring continuously, until the liquid is completely absorbed.
Add 1/2 cup of the broth and cook at a hearty simmer until the broth is absorbed.
Continue to add 1/2 cup amounts of the broth as the rice cooks, for a total of about 30 minutes, until the rice is softened but still al dente.
Stir in half of the cheese and butter.
Sprinkle with the black pepper.
Serve immediately with the remaining cheese.
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Very good but it doesn't say when to add the kale. I added it with the broth but probably should have added it earlier. Used chicken broth instead of the vegetable broth and used the thyme option but otherwise made as directed. Thanks for sharing!