Cremini Kale Winter Porridge

On it’s own, this recipe is a great vegetarian meal.  It also tastes wonderful when you add chicken.  Most vegetables were sourced from the Summerside Farmer’s Market. Great leftovers!  This is another original from the Naturally Living in the Maritimes kitchen!

Gluten-Free, Egg-Free, Soy Free, Vegetarian, *Optionally Dairy-Free & Vegan*

Ingredients

• 2 tbs coconut oil
• 1 onion, diced
• 2-3 large cloves garlic
• 5 or 6 cremini mushrooms
• 3 leaves of kale, chopped
• 1/2 cup broccoli florets
• 1/2 cup diced tomato
• 1 tsp rosemary
• 1 tsp black pepper
• 1 tsp salt
• 2 tbs chili powder
• 1 cup coconut water
• 2 cups vegetable broth
• 4 cups filtered water, divided
• 2 tbs butter (or Earth Balance, for dairy-free)
• 1 cup brown basmati rice
• *Optional* 2-3 chicken breast, cooked and chopped.

Directions

1. Soak brown basmati rice for 30 minutes.  While rice is soaking, chop and prep your vegetables.
2. Saute onion and garlic in coconut oil until aromatic. Add kale, mushrooms, broccoli, tomatoes, and liquids to pot.  Add in spices and stir thoroughly.  Bring to a boil.
3. Start rice.  Dispose of soaking water and add rice to a separate pot, adding 2 cups of water.  Bring to a boil, then simmer for 20 minutes. Do not stir.
4. Once at a boil, bring temperature down and simmer for 15-20 minutes.
5. Transfer to a blender and puree soup mixture. Add butter and mix through as it melts.
6. Return to a pot and transfer rice in.  Stir thoroughly. *If adding chicken, add chopped pieces and mix thoroughly.
7. Serve.  Leftovers should be refrigerated.

This recipe is great when you have additional winter vegetables that you’re looking to get rid of and want a hearty meal that has a good serving of leafy greens.  We all know they’re hard to fit into your daily meals!  This is a great dish with the added protein from the mushrooms and does incorporate the “Umami” flavour that many vegetarian dishes don’t have.  You’ll certainly feel satiated with this dish!