In a large saucepan heat 1 Tbsp. of the oil over medium-high heat. Add 2 cups of the mushrooms; sprinkle with salt and pepper. Cook and stir 6 to 8 minutes or until lightly browned. Add half of the shallots and half of the garlic; cook and stir 3 minutes. Add brown rice and oats; cook and stir 1 minute or until lightly toasted. Add 2 cups of the broth. Bring to boiling; reduce heat. Simmer, covered, 40 minutes or until rice and oats are tender and liquid is absorbed.
Meanwhile, preheat oven to 425°F. Line a 15x10-inch baking pan with foil. Rinse fish; pat dry. Place fish in prepared pan; sprinkle with salt and pepper. Place almonds in a food processor; cover and process until finely ground. Transfer to a small bowl; stir in cheese and thyme. Spread fish with pesto and sprinkle with almond mixture; press lightly to adhere. Bake 10 minutes or until fish flakes easily.
In a 10-inch skillet heat remaining 1 Tbsp. oil over medium-high heat. Add remaining mushrooms; sprinkle with salt and pepper. Cook and stir 6 to 8 minutes or until lightly browned. Add remaining shallots and garlic; cook and stir 3 minutes. Add kale; cook and stir until wilted. Add remaining 1/3 cup broth. Cook 1 to 2 minutes more or until kale is tender. Drizzle with lemon juice and sprinkle with salt and pepper.
Divide rice mixture among bowls. Top with fish and kale mixture.
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29 g fat
(4 g saturated fat,
6 g polyunsaturated fat,
12 g monounsaturated fat),
64 mg cholesterol,
1024 mg sodium,
52 g carbohydrates,
10 g fiber,
7 g sugar,
41 g protein.