Recipes » Side Dishes » Cranberry Kale Pilaf

By The Main Street Vegan Academy Cookbook

(5)

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

Gluten Free Low Sugar Soy Free

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

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

1. You can sauté without oil using water or vegetable broth (add just 1 to 2 tablespoons at a time).

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Name: Cranberry Kale Pilaf
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)

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Cranberry Kale Pilaf

Ingredients

Ingredients

Instructions

Instructions

Cooking Tips

Cooking Tips

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