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Recipes » Side Dishes » Cranberry Kale Pilaf
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Cranberry Kale Pilaf

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)

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.

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

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