1. Rinse rice and then place in a medium saucepot. Cover rice with water, bring to a boil over medium high heat. Reduce heat to very low simmer. Cover to steam rice for 20 minutes.

2. Place kale in a steamer over boiling water. Cover and cook until the kale is tender, about 5 to 10 minutes. Remove kale from the steamer and drain excess water. Set aside.

3. Heat olive oil in a skillet over medium heat. Add sliced Portobello mushrooms and sauté for a few minutes until tender, turning occasionally. Add low sodium soy sauce and ground black pepper. Add the steamed kale to the sauté pan and toss with the mushrooms. Sprinkle with salt.

4. To make individual rice bowls, add steamed brown rice to each bowl. Top with a generous amount of kale and mushroom sauté. Garnish with chopped peanuts and fresh cilantro.