Brown Rice Pilaf with Mushrooms, Kale, and Almonds

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

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: 338 Total Fat: 17g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 0mg Sodium: 924mg Carbohydrates: 40g Net Carbohydrates: 0g Fiber: 6g Sugar: 6g Sugar Alcohols: 0g Protein: 10g
Nutritional values are estimated based on the ingredients used by the author; your ingredients may differ. These values are calculated using Nutritionix.


18 thoughts on “Brown Rice Pilaf with Mushrooms, Kale, and Almonds”

  • Healthy one pot weeknight meal! And all those great, satisfying flavours with the lemon juice to bring it all together. I bet this would be great with ancient grains like quinoa too. I could use more vegetarian in my diet. This looks like just the thing!

  • These look so beautiful, Marie! I can already imagine how good it’s gonna taste! I wouldn’t have thought of adding almonds but it sounds amazing actually. I love nuts with rice!

    • Thanks, Elizabeth! I love adding nuts into a lot of my main dishes because it adds crunch and it’s good for you! 🙂

  • Love one pot. Love gluten-free. Love healthy AND filling. And definitely LOVE delicious. Looks like the mushrooms provides that nice meaty bite while keeping it to veggies. This looks like a great side dish or even a lunch for me!

  • Marie, this looks and sounds amazing! I love me some brown rice pilaf! Thanks for sharing such a delectable recipe!

  • Mmm, this is my kind of dish! This looks so earthy and nutty and delicious! Kale and mushrooms go so well together, and I bet those nuts add a perfect crunch to it. Yum!

  • This dish looks so delicious and healthy, Marie! I love rice pilaf, but I have to admit, I usually make mine from a box. Now, I can make a fresh, delicious pilaf with yummy vegetables. Thank you so much for sharing!

  • That picture with the spoon stir is AH-mazing. Gorgeous. And I love the almonds on top of this recipe for a slight crunch!!

  • I always love a comforting dish with less dishes, because yes more and more I swear I feel like I am the official dishwasher and dog toy thrower at home haha. I rarely ever cook with brown rice because I tend to use the same ratio of water to rice as white rice and they turn into these little nuggets of rocks haha. You make this look so nice and tender looking! Oh and the crunch from the nuts (not the hard rice bits), is such a awesome touch!

    • Yep! I learned that different types of rice require different amounts of water and cooking times! I always take a peek at the package instructions first and then test it out and tweak if I need to when I make that type of rice again. Brown rice does take longer to cook than white rice (which I love because… Asian), but I do like the added fibre and protein that it has over white rice.

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