The toastiness of the almonds and the warming flavor of the sage make this the perfect treat for a rainy day.
30 minutes
1 hour
4 Servings
1/4 recipe
3/4 cup brown, purple or red rice
2 teaspoons olive oil
2 tablespoons butter
4 ounces fresh shiitake mushrooms, washed, dried, and sliced
1 bunch kale, stems removed, and leaves chopped
2 cloves garlic, minced
1 tablespoon fresh chopped sage
3 tablespoons chopped roasted almonds
1 tablespoon sherry vinegar
Recipe and photo courtesy of Ralston Family Farms.
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