Cranberry Kale Pilaf
This dish makes a colorful addition to any holiday dinner table, whether as an entrée or a side. Kale and cranberries are a delightful culinary combo and equally well paired nutritionally.
Yield: 2 servings
Ingredients
Ingredients
- 1 cup brown rice
- 1 ¾ cups vegetable broth
- 1 small yellow onion, diced
- 12 ounces kale (about 5 cups)
- 3 or 4 garlic cloves, minced
- ½ tsp red pepper flakes
- ½ cup dried cranberries
- ¼ cup chopped cashews or other nuts (optional)
Instructions
Instructions
- 1. In a medium saucepan or rice cooker, cook the rice in the broth according to the package instructions.
- 2. Sauté the onion for 5 minutes, or until translucent.
- 3. Add the kale (stems removed and leaves roughly chopped) and cook for 5 minutes longer, or until the kale is wilted.
- 4. Add the garlic and red pepper flakes and cook for 1 minute longer.
- 5. Add the cooked rice and continue sautéing for 3 minutes, or until the rice is warmed through.
- 6. Remove the skillet from the heat.
- 7. Add the cranberries and optional nuts, tossing well.
Cooking Tips
Cooking Tips
- 1. You can sauté without oil using water or vegetable broth (add just 1 to 2 tablespoons at a time).
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