Matt Stone's Fermented Brown Rice with Mushrooms & Kale – NON UK

Ingredients

• Olive oil
• 1 brown onion, diced
• 1 bunch kale, leaves separated, stems chopped
• 1 fennel bulb, chopped, fronds reserved
• 6 garlic cloves, chopped
• 1 bunch flat-leaf parsley, stems chopped, leaves reserved
• 1.5L chicken stock
• 2 cups long-grain brown rice, soaked overnight
• 300g mushrooms, quartered
• Butter, to serve
• Mascarpone, to serve (optional)
• ½ lemon, juiced
• Watercress, to serve (optional)