Recipes » Side Dishes » Cranberry Kale Pilaf
T. Colin Campbell Center for Nutrition Studies

Cranberry Kale Pilaf

By 5 votes, average: 3.80 out of 55 votes, average: 3.80 out of 55 votes, average: 3.80 out of 55 votes, average: 3.80 out of 55 votes, average: 3.80 out of 5(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

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)
Plant-Based Nutrition Certificate

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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