Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Recipe by Cooking Light November 1997

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Recipe Summary

Yield:
4 servings (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through bay leaves); sauté 2 minutes. Add water, tomatoes, and broth; bring to a boil. Add kale, rice, chickpeas, and raisins; reduce heat, and simmer 10 minutes or until thoroughly heated.

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Nutrition Facts

311 calories; calories from fat 25%; fat 8.7g; saturated fat 1.1g; mono fat 4.9g; poly fat 1.9g; protein 8.9g; carbohydrates 54.4g; fiber 8.1g; iron 3.6mg; sodium 520mg; calcium 147mg.
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