Prep time: 20 minutes
Cook time: 1 hour
Servings: 6


  • 1 cup Mariani Original Unsweetened Walnutmilk

  • 1 cup vegetable broth

  • 1 cup long grain brown rice

  • 1 teaspoon Italian herb seasoning blend

  • 3/4 teaspoon garlic salt or smoked sea salt

  • 3 tablespoons butter or olive oil

  • 3 cups sliced and quartered onion (2 medium)

  • 1/2 cup 1/4-inch diced red bell pepper

  • 2 cups lightly packed coarsely chopped curly kale

  • 1/2 cup coarsely chopped Mariani Walnuts, toasted

  • Freshly ground pepper to taste

  • Grated Parmesan cheese, optional


  1. Bring Walnutmilk, broth, rice and seasonings to a boil in a medium saucepan. Reduce heat and simmer, covered, for 50 minutes.

  2. Remove from heat and let stand for 5 minutes, then fluff with a fork.

  3. While rice is cooking, melt butter or heat olive oil in a very large skillet over medium heat.

  4. Add onion and cook for 10 minutes, stirring frequently.

  5. Reduce heat to low and cook for 15 minutes more or until onions are soft and golden brown, stirring occasionally.

  6. Add bell pepper and cook for 5 minutes.

  7. Stir in cooked rice and kale and cook until kale is lightly wilted.

  8. Stir in walnuts and season with pepper. Sprinkle with Parmesan, if desired.

trevor ferruggia