Great way to use up leftovers. Perfect alone for a hearty lunch or as a side to a nice steak.
Bring broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
Melt butter in a large saucepan over medium heat; cook and stir onion, celery, carrot, and almonds until onion begins to softened, 5 to 10 minutes. Add mushrooms and cook 1 minute more; season with salt.
Mix cooked rice into onion mixture until evenly combined. Add kale and cook until completely wilted, about 5 minutes. Serve warm.
Per Serving: 180 calories; protein 4g; carbohydrates 29g; fat 5.5g; cholesterol 7.6mg; sodium 201.3mg.