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)

By The Main Street Vegan Academy Cookbook

(4)

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.