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Yield: 6 servings  Prep time: 20 minutes  Cook time: 35 minutes



  1. Cook rice according to package instructions; set aside.

  2. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, mushrooms, leek and carrot. Cook, stirring occasionally, until tender, about 5-6 minutes.

  3. Whisk in flour until lightly browned, about 1 minute. Stir in sherry, scraping any browned bits from the bottom of the pot.

  4. Whisk in chicken broth (or vegetable broth), thyme and bay leaves. Bring to a boil; reduce heat and simmer, partially covered, for 10-15 minutes. Stir in rice until flavors have blended, an additional 5-10 minutes.

  5. Stir in kale, heavy whipping cream and parsley until the kale has wilted, about 2-3 minutes; season with salt and pepper, to taste.

  6. Serve immediately.


  • 2/3 cup whole grain & wild blend brown rice 

  • 3 tablespoons unsalted butter

  • 3 cloves garlic, minced

  • 8-ounces chestnut mushrooms, sliced

  • 3.5-ounce shiitake mushrooms, sliced

  • 1 leek, white and light green parts thinly sliced

  • 1 carrot, peeled diced

  • 2 tablespoons all-purpose flour

  • 1/3 cup dry sherry

  • 6 cups low sodium chicken broth or vegetable broth

  • 3 sprigs thyme

  • 2 bay leaves

  • 1 bunch kale, stems removed and leaves chopped

  • 1/2 cup heavy whipping cream

  • 3 tablespoons chopped fresh parsley leaves

  • Kosher salt and freshly ground black pepper, to taste

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