Optional: add a couple handfuls of cranberries, raisins, pine nuts, walnuts, hazelnuts, roasted chestnuts, chopped apples or cooked sliced sausage to add variety from year to year.

5 cups organic chicken broth (see my master bone broth recipe)
1 1/3 cups long-grain black or wild rice (about one 8-ounce package)
1 1/4 cups long-grain white basmati rice

1.    Soak rice overnight (min. 6 hours). Rinse and drain.  
2.    Put broth and rice in a large dutch oven over the stove and bring to a boil then let simmer, checking for doneness after 45 minutes. All liquid should be evaporated and the rice has a texture you enjoy. For fluffy rice, put in a large 8” handheld strainer and let steam for at least 10 minutes inside the pot with a cotton oven mitt covering the rice and topped with the lid. (The mitt absorbs the excess moisture, which produces fluffy rice.).Note: Rice can be made one day ahead and stored in the fridge’ simply reheat by steaming the rice over water.
3.    While rice is cooking, do the rest of the prep. Chop onions, set aside in bowl. Mince garlic, set aside in separate bowl. Wipe off superficial dirt from mushrooms using a damp cloth or paper towel and then chop into chunks and put into a bowl. Chop up herbs and mix in a small bowl. Remove stems from kale (with hands or by folding in half lengthwise and cutting out with a knife), rinse, dry with towels, and chiffonade (roll a bunch of leaves lengthwise and then chop into thin strips). Set aside kale.
4.    In a large dutch oven or small heavy-bottomed stock pot, sauté onions in olive oil and butter with a pinch of sea salt for five minutes over medium heat until soft. Add a couple pinches of herbs and stir for a minute until aromatic. 
5.    Turn up heat to medium-high, and when hot, add mushrooms and sauté until liquid has mostly evaporated. Add wine and wait until the liquid has calmed down a bit. Add kale and quickly sauté for 2 minutes. Turn down the heat to medium-low, and once the heat has actually lowered a bit in the pan then add the garlic and sauté for 1 minute, until aromatic, making sure not to burn. Turn off heat and move onto another burner. Note: Sautéed vegetables can be made one day ahead and reheated on the stove.
6.    Add rice to sautéed vegetables and mix thoroughly. Add the rest of the herbs and adjust seasoning with salt, pepper , a squeeze or two of lemon and possibly a drizzle of olive oil or melted butter if it needs moisture or rich body. Serve.