Creamy Portuguese Kale and Mushroom Rice Bites with Almond Parmesan

Allergens

Nuts (almond)

Ingredients

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1 cup chopped kale
• 1 cup sliced cremini mushrooms
• 1/2 cup almond parmesan
• 1/4 cup diced onion
• 1/4 cup diced red bell pepper
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large saucepan, heat the olive oil over medium heat. Add the onion, red bell pepper, and garlic, cooking until softened.
2. Stir in the Arborio rice to coat with the vegetable mixture, then add the vegetable broth, kale, and mushrooms. Bring to a boil, then reduce heat and simmer for 20 minutes or until the rice is cooked and has absorbed the liquid. Season with salt and pepper to taste.
3. Preheat your oven to 375°F (190°C). Scoop the rice mixture into bite sized portions, then top each portion with almond parmesan. Bake for 12 15 minutes or until golden brown and crispy on top.
4. Remove from the oven and allow to cool slightly before serving. Enjoy!

Chef’s Insight

The key to this recipe is using quality ingredients, such as fresh kale and mushrooms, for the best flavor.

Notes

Adjust the seasoning according to your taste preferences.