Brown Rice and Kale Salad Recipe

Bring broth and brown rice to a boil in a saucepan. Reduce heat to medium-low cover and simmer until rice is tender and liquid has been absorbed 45 to 50 minutes.

Melt butter in a large saucepan over medium heat; cook and stir onion celery carrot and almonds until onion begins to softened 5 to 10 minutes. Add mushrooms and cook 1 minute more; season with salt.

Mix cooked rice into onion mixture until evenly combined. Add kale and cook until completely wilted about 5 minutes. Serve warm.