1/2 cup (2 ounces) finely grated fresh Parmesan cheese
1/4 teaspoon freshly ground black pepper
How to Make It
Remove stems from kale; wash leaves thoroughly. Bring 1 cup water to a boil in a large Dutch oven; add kale. Cook 15 minutes or until tender. Drain kale; cool slightly. Chop kale, and sprinkle with vinegar.
Heat oil in pan over medium heat. Add onion; sauté 3 minutes. Add garlic and mushrooms; sauté 2 minutes. Add rice; cook 1 minute, stirring frequently. Add basil, broth, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 12 minutes. Spread kale over rice. Cover and cook 5 minutes or until liquid is absorbed. Discard bay leaf. Sprinkle with cheese and pepper; toss well.
Good- but my rice took a bit longer to cook- so I should have waited to add the kale back in. Double check your rice package to make sure it cooks in 15-20 min, if it doesn't wait to add your kale back into the pot 5 min before the specified cook time ends on the rice packet (and be prepared to add a little more water if needed for longer cooking times. I rated it 4 because it was a good dish- but not one that I'd save for a special occasion- more of an everyday addition to dinner at our house.
I thought this was absolutely delicious and can't wait to make it again! Good use of kale, and I misread the recipe so made my rice ( I used brown--really good, added some texture) separately. Easy and yummy!
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