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Mushroom Salad with Kale & Herbs

Do you ever love a bite of food so much that you do a little happy dance when you taste it? Well, that’s exactly what I did the first time we got this recipe just right. This Mushroom Salad with Kale & Herbs is everything you will ever need in a salad. It contains plant protein with the brown rice and Goat Pecorino, healthy fat with the olive oil, antioxidants and fiber with the mushrooms, and tons of vitamins and minerals with the kale and fresh herbs.

Ingredients:

1 cup organic brown rice, short-grain
2 shallots, sliced into thin rings
6 large stalks of Tuscan kale
Olive Oil
Himalayan Salt
Freshly ground black pepper
1 cup mushrooms (such as maitake, chanterelle, and oyster), torn or cut into large pieces
2 sprigs thyme
1 garlic clove, crushed
1 cup chopped fresh cilantro
1 cup chopped fresh parsley
2 lemons, juiced
3 Tablespoons Sheep or Goat Pecorino cheese, shredded or shaved, plus more for garnish.

Directions:

Cook brown rice, then spread out on a baking sheet and let cool.

Remove the inner rib of the Tuscan Kale, and then slice the tender leaves into ribbons. Add to a bowl with a splash of olive oil and a pinch of salt. Use your hands to massage the Kale until it begins to soften, and then set aside.

Meanwhile, cook shallots in a few tablespoons of olive oil in a small saucepan over medium-high heat, swirling pan occasionally to keep shallots from burning, until golden brown, 5–7 minutes. Using a slotted spoon, transfer shallots to paper towels to drain. Season with salt and let cool.

Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add crushed garlic and thyme. Arrange mushrooms in a single layer and cook in the skillet, undisturbed, until the undersides are golden brown, about 3 minutes. Season mushrooms with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching until golden brown all over, about 5 minutes longer. Discard thyme and garlic, and place mushrooms in a small bowl.

Toss the cooled brown rice, Tuscan kale, cilantro, parsley, lemon juice, and Pecorino in a bowl. Season with salt and pepper. Add mushrooms; toss again to combine. Serve in bowls, and top with fried shallots and more shaved Parmesan. Enjoy!

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