Ingredients

  • 1
    cup
  • 1
    yellow onion, ½” diced
  • 2
    cloves garlic, minced (Pantry Friendly: 1 tsp. garlic powder)
  • 2
    tbsp
    extra virgin olive oil
  • 1
    tsp
    kosher salt, divided
  • 1 34
    cups
    vegetable stock
  • 12
    lb
    mushrooms, sliced
  • 12
    bunch of kale, de-ribbed and cut into ½ “ ribbons
  • 2
    tbsp
    soy sauce or Tamari (gf)
  • 13
    cups
    rice vinegar

Nutrition Facts

Serving Size: 1 cup
Serves: 6
Amount Per Serving
Calories: 180
% Daily Value*
Total Fat: 6g 8%
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 0mg 0%
Total Carbohydrate: 30g 11%
Dietary Fiber: 4g 14%
Sugars: 4g 8%
Protein: 5g 10%

Instructions

  1. Sauté onion and garlic in oil, season with ½ tsp. salt, until translucent (about 5 min.)
  2. Add mushrooms and remaining salt until browned (5 more min.)
  3. Add Wild Blend® and sauté for 1 minute. Add broth and bring to a boil. Cover with a tight-fitting lid, reduce heat to maintain a low simmer, and cook for 45 minutes.
  4. While still hot, add kale until wilted, season with soy sauce and rice vinegar. Serve warm.

Similar Recipes

Product Lundberg Wild Blend Rice®
Diet Gluten-Free Vegan Vegetarian
Dish Entrees
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