1

Add rice and broth to a large pot with a pinch of salt and bring to a boil. Cover with lid and turn heat down to low and simmer for 40-45 minutes.

2

In a large skillet, melt the butter over medium heat. Add in the onion, garlic, mushrooms and celery. Sauté until the mushrooms begin to brown, then add the kale, thyme and season with salt and pepper Sauté until vegetables are golden and tender, then add in the sage for the last couple minutes.

3

Remove from heat and toss the sautéed vegetables with the rice, peans and cranberries if using. Serve immediately.