Kale And Mushrooms With Basmati Rice

• 3 bunches kale (about 1 1/2 pounds)
• 1 cup water
• 1 1/2 tablespoons red wine vinegar
• 1 1/2 teaspoons olive oil
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 1 (8-ounce) package presliced mushrooms
• 1 cup uncooked basmati rice
• 1 teaspoon dried basil
• 1 (14.5-ounce) can vegetable broth
• 1 bay leaf
• 1/2 cup (2 ounces) finely grated fresh Parmesan cheese
• 1/4 teaspoon freshly ground black pepper

1. Remove stems from kale; wash leaves thoroughly. Bring 1 cup water to a boil in a large Dutch oven; add kale. Cook 15 minutes or until tender. Drain kale; cool slightly. Chop kale, and sprinkle with vinegar.
2. Heat oil in pan over medium heat. Add onion; saute 3 minutes. Add garlic and mushrooms; saute 2 minutes. Add rice; cook 1 minute, stirring frequently. Add basil, broth, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 12 minutes. Spread kale over rice. Cover and cook 5 minutes or until liquid is absorbed. Discard bay leaf. Sprinkle with cheese and pepper; toss well.

bunches kale, water, red wine vinegar, olive oil, onion, garlic, mushrooms, basmati rice, basil, vegetable broth, bay leaf, parmesan cheese, freshly ground black pepper

Taken from www.myrecipes.com/recipe/kale-mushrooms-with-basmati-rice (may not work)