2 1/4 cups milk
3/4 cup vegetable broth
1 1/2 tablespoons dried brown mustard
1 1/2 teaspoons garlic powder
1/4 teaspoon salt
1 tablespoon finely chopped onion
1 (14.5 ounce) can garbanzo beans, drained
3 tablespoons unsalted butter, softened
1 cup unsalted rice
In a large high-tempo skillet over medium heat, add 1/4 cup milk and cook, stirring, until no lumps remain. Add vegetable broth, brown mustard, garlic powder, salt and onions and stir well. Heat through, stirring occasionally, 15 to 20 minutes.
Stir rice into the skillet. Cook until almost cooked through, about 10 minutes. Stir in the bacon and salmon stock and cook until thickened, about 1 minute. Remove from heat and stir in rice, kale, vegetables and salt. Mix well, cover sauce and toss.