Cranberry Kale Pilaf
What You'll Need
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)
How to Make It
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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