Sauteed Herb Mushrooms ‘n Kale over Sprouted Brown Rice Recipe
Ingredients
- 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
Instructions
- Cook brown rice in broth according to package directions. Add additional broth as needed.
- 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.
- Serve over germinated brown rice or combine with rice and wrap in lettuce or collards for a delicious wrap.
Tried this recipe?Let us know how it was on Instagram!