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Brown Rice Pilaf with Mushrooms, Kale, and Almonds

Brown Rice Pilaf with Mushrooms, Kale, and Almonds

Brown rice pilaf has become a popular mid-week meal for two in my household. It is just so easy to make and rice (all types) is such a comfort food for me. Rice pilaf is just rice cooked in a seasoned broth. Additional vegetables and seasonings can also be added to make a great meal or side dish that goes well with a protein of your choice.

This recipe is:

  • Simply delicious. It is a dish that has a savoury, earthy, nutty flavour.
  • Healthy and filling. The ingredients are packed with fibre, vitamins, and minerals that are good for you.
  • Made in one pot so cleanup is a breeze. Dirty dishes are my nemesis.
  • Vegan and gluten-free if that’s your thing, too.

Now onto the recipe.

Brown rice, broth, onions, garlic, kale, mushrooms, and almonds.

Mise en place {see Ingredients for amounts}.

A pot of mushrooms in broth.

Using a large saucepan over medium-heat, stir in olive oil, onions, garlic, and mushroom for 2 minutes. Add rice to combine with other ingredients for another 2 minutes. Pour in broth, bring to a boil, and then reduce to a simmer.

A pot of cooked brown rice pilaf.

Cover and cook for 40-45 minutes, until the broth is absorbed and the rice is tender. Remove from heat, top the rice with baby kale, almonds, and lemon juice and let it sit covered for 10 minutes.

A wooden spoon holding up rice pilaf.

Gently stir together all the ingredients. Taste for salt and pepper.

A bowl of Brown Rice Pilaf with Mushrooms, Kale, and Almonds

Plate and enjoy!

A close up of a bowl of Brown Rice Pilaf with Mushrooms, Kale, and Almonds
Brown Rice Pilaf with Mushrooms, Kale, and Almonds

Brown Rice Pilaf with Mushrooms, Kale, and Almonds

Yield: 2 as a meal, 4 as a side
Prep Time: 10 minutes
Cook Time: 50 minutes
Additional Time: 10 minutes
Total Time: 1 hour 10 minutes

A wonderful brown rice pilaf with crimini mushrooms, baby kale, and roasted almonds made in one-pot! Vegan and gluten-free!

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 1 garlic clove, minced
  • 2 cups crimini mushrooms, sliced
  • 1 cup uncooked brown rice
  • 2 cups vegetable broth (low sodium)
  • 1 cup baby kale
  • ¼ cup roasted almonds, sliced or chopped (I used tamari almonds)
  • 1 tbsp lemon juice
  • Salt and pepper

Instructions

  1. In a large saucepan on medium-high heat, add olive oil, onions, garlic, and mushrooms. Stirring occasionally, allowing the ingredients to soften, about 2 minutes. Add in the rice and stir for an additional 2 minutes, coating the rice with the other ingredients.
  2. Pour in the broth and bring to a boil. Reduce to a simmer and cover with a lid. Cook for 40-45 minutes until the rice is tender and the broth is absorbed.
  3. Remove from the heat, top the rice with baby kale, almonds, and lemon juice and let it sit covered for 10 minutes. Gently stir together all the ingredients. Taste for salt and pepper. Serve immediately or warm.

Notes

  • Different types of rice require different amounts of broth and cooking times. For example, brown rice tends to need more liquid and takes longer to cook than white rice.

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Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 924mgCarbohydrates: 40gFiber: 6gSugar: 6gProtein: 10g

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