Brown Rice and Kale Salad

Great way to use up leftovers. Perfect alone for a hearty lunch or as a side to a nice steak.

Step: 1

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.

Step: 2

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.

Step: 3

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

Per Serving: 180 calories; protein 4g; carbohydrates 29g; fat 5.5g; cholesterol 7.6mg; sodium 201.3mg.

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