Creole Mushrooms Over Dirty Pecan Rice

In a saucepan over medium heat, sauté half the onion and 1 large tbsp. garlic in oil until soft; add 2 tsp. thyme and rice until toasted. Stir in pecans, cinnamon, allspice and water. Simmer, covered, 25 min. until done. Reserve.

In a skillet, sauté 2 tsp. garlic in 1⁄2 cup oil until soft. Slowly whisk in flour until roux is smooth and lightly browned. Reserve.

In another skillet, sauté celery, carrots, remaining onion and 21⁄2 tbsp. garlic in oil until soft. Add paprika, cayenne, bay leaves, oregano, espresso and remaining thyme. Sauté until toasted.

Stir in wine and tomato paste; reduce by 1⁄3. Add stock; reduce by 1⁄3. Add vinegar and season. Whisk in roux and simmer 10 min. Reserve sauce.

In a skillet over medium heat, sauté cremini and shiitake mushrooms and 1 tbsp. garlic in oil until just softened. Add oyster mushrooms and Creole sauce. Heat through; season.

Place a ring of braised kale, followed by a ring of dirty rice on a plate. Fill center with mushroom mixture. Garnish with lemon wedges and chives.