Sauteed Herb Mushrooms ‘n Kale over Sprouted Brown Rice Recipe
Prep time: 
Cook time: 
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Serves: Serves: 4
  • 1 cup germinated brown rice (you can buy it this way in health stores, or soak brown rice overnight and rinse well)
  • 2 cups vegetable broth (plus more as needed)
  • 1 tablespoon coconut oil
  • 1 clove garlic
  • ¼ cup onions, diced
  • 4 cups assorted Shakti or white button mushrooms, sliced
  • 1 tablespoon fresh thyme, chopped
  • 2 Tbs. low sodium tamari
  • 1 cup kale, destemmed and shredded
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  1. Cook brown rice in broth according to package directions. Add additional broth as needed.
  2. Meanwhile, heat coconut oil in a large skillet over medium heat. Add garlic and onions and cook for a few minutes, then add the mushrooms and continue to saute until mushrooms release their juices and begin to soften, about 5 more minutes. Stir in the tamari to make a gravy-like consistency. Add thyme and season to taste. Add in kale and let wilt.
  3. Serve over germinated brown rice or combine with rice and wrap in lettuce or collards for a delicious wrap.
Recipe by Solluna by Kimberly Snyder at