Description

This beautiful rice is the perfect side dish for that holiday meal. It is packed with colorful veggies and savory herbs and then topped with sunflower seed kernels. You can make it vegetarian by substituting vegetable broth for chicken broth.

Ingredients

• 1/2 c. water
• .5 oz. package dried porcini mushrooms
• 2 T. olive oil
• 3/4 c. finely chopped shallot
• 1/2 c. chopped red bell pepper
• 1/2 c. chopped celery
• 1 c. Texmati white, brown, wild, and red rice blend (Rice Select Royal Blend)
• 1 c. reduced-sodium chicken or vegetable broth
• 2 c. coarsely chopped baby kale
• 1 t. dried thyme
• 1/2 t. coarse salt
• freshly ground black pepper
• 1/4 c. sunflower seed kernels
• 3 T. chopped fresh

Steps

1. Place water in 1-cup glass measure; microwave on High 1 minute. Stir in mushrooms; let stand until mushrooms rehydrate, about 20 minutes.
2. Remove mushrooms, finely chop, and return to liquid; set aside.
3. In large saucepan, heat olive oil over medium heat. Add shallot, bell pepper, and celery; cook stirring occasionally until vegetables are tender, about 5 - 6 minutes. Stir in rice, broth, kale, thyme, salt, pepper, and mushrooms along with their liquid; bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed, about 15 minutes. Let stand covered 5 - 10 minutes. Stir in sunflower kernels. Garnish with parsley.