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.
Health Benefits – soy free, gluten free, low sugar
Servings: 2
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)
Method
- In a medium saucepan or rice cooker, cook the rice in the broth according to the package instructions.
- Sauté the onion for 5 minutes, or until translucent.
- Add the kale (stems removed and leaves roughly chopped) and cook for 5 minutes longer, or until the kale is wilted.
- Add the garlic and red pepper flakes and cook for 1 minute longer.
- Add the cooked rice and continue sautéing for 3 minutes, or until the rice is warmed through.
- Remove the skillet from the heat.
- Add the cranberries and optional nuts, tossing well.
Cooking Tips
You can sauté without oil using water or vegetable broth (add just 1 to 2 tablespoons at a time).
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Light Meals, Side Dishes, Starters
Created on 20 Nov, 2024.
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