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%
Sodium: 710mg 31%
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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