2 cups rice
1 to 1-1/4 cup water
1 cup chicken or vegetable broth
1 tsp tumeric
1 orange or yellow bell pepper diced or julienned
1/4 purple onion
1/2 bunch of dino/blue kale (can substitute baby spinach or any non-bitter green)
6 to 8 crimini mushrooms, sliced
1/4 to 1/2 tsp garlic
salt to taste
1 cup of cherry tomatoes, halved
white cheddar or fresh (not aged) asiago
Cook the rice in a rice cooker according to the directions adding the water, broth and turmeric. (Adjust liquid if necessary)
Heat the pan and add the olive oil, add the onions and bell onions, stir to coat completely. Sauté, browning slightly. Add the kale, mushrooms, salt and garlic with another teaspoon of olive oil, coat and sauté for a few minutes. Add cherry tomatoes, turn the heat down to low, put a lid on the pan and let steam for 1 to 2 minutes.
Stir in the rice and cheese to the vegetables. Put the lid back on until the cheese melts and serve. Pair with a glass of Pinot Grigio or Viognier.