Warm Mushroom And Kale Salad

• 1 c brown or white rice, or quinoa
• 2 tbsp olive oil
• 2 clove garlic, smashed or finely chopped
• 2 portobello mushrooms, sliced
• 6-7 white button mushrooms, quartered
• 1/2 onion, roughly chopped
• 1 sweet pepper (red/green/orange/yellow or combination thereof) roughly chopped
• 1/2 head kale, fibrous ribs removed and roughly chopped
• Sauce:
• 2 c vegetable broth
• 3 tbsp soy sauce
• 1/4-1/2 tsp red pepper flakes
• 1 tbsp brown sugar
• 1-2 tbsp grated or chopped ginger
• 1/2 tsp sesame oil
• 1 tbsp cornstarch (optional)
• juice of 1 lime
• 3-4 scallions, finely chopped
• chopped cilantro
• unsalted peanuts

1. 1) Cook rice/quinoa per instructions
2. 2) Reserve 3 tbsp cold broth. Combine remaining broth in saucepan with soy sauce, red pepper flakes, brown sugar, ginger, sesame oil. Simmer as you prepare vegetables, stirring occasionally
3. 3) Heat olive oil in large pan over med to med-hi heat. Add mushrooms, garlic, onion to pan, and cook 8-10 minutes, stirring frequently.
4. 4) Once mushrooms/onions are cooked, reduce heat to med-low. Add sweet peppers, cook 4-5 minutes, stirring frequently.
5. 5) Remove from heat. Stir in kale. Empty pan contents into bowl, and cover with foil to keep warm.
6. 6) Deglaze pan over med heat using sauce.
7. 7) Whisk cornstarch w/ reserved (room temp or cooler) broth, then whisk into sauce.
8. 8) Remove sauce from heat. Whisk in lime juice and scallions.
9. 9) Serve vegetables over rice, pour on sauce, and sprinkle peanuts and cilantro over top.

brown, olive oil, clove garlic, portobello mushrooms, white button mushrooms, onion, sweet pepper, head kale, vegetable broth, soy sauce, red pepper, brown sugar, ginger, sesame oil, cornstarch, lime, scallions, cilantro, unsalted peanuts

Taken from www.epicurious.com/recipes/member/views/warm-mushroom-and-kale-salad-51957451 (may not work)