Squash and Kale Brown Rice Pilaf
Winter squash and kale are a perfect fall pairing, not only for their combination of seasonal flavors, but also for their vibrant colors. “Butternut squash is a great choice for this recipe, since it is relatively easy to cut with a knife and peel with a vegetable peeler,” says Julie Diaz, chef/owner of One Fresh Meal. “However, if you are able to manage opening, peeling and cubing a Kabocha squash with a cleaver, you will be rewarded with a deliciously rich taste. While kale is my favorite green, chard, spinach or a mix of greens works equally well.”
Squash and Kale Brown Rice Pilaf
Serves 4-6
2 T. olive oil
1 small onion, chopped
1 clove garlic, minced
2 c. winter squash, cubed
1 T. thinly sliced fresh sage
1/2 t. salt
1 c. Basmati brown rice
2 1/2 c. vegetable stock (more if needed while cooking rice)
2 c. kale, washed well, stems removed and leaves chopped
Heat oil in medium saucepan over medium heat. Add onion and garlic and sauté about 5 minutes.
Add squash and sauté another 3-5 minutes. Stir in sage, salt, and rice. Add stock and bring to a boil. Reduce heat, cover and simmer about 35 minutes.
Add kale and more stock if needed. Do not stir. Replace lid and cook another 5 minutes or until rice is tender and liquid has been absorbed.
Let sit for 5 minutes, then fluff rice and stir until kale is well mixed in with other ingredients.
Taste, adding more salt if necessary.
Julie Diaz, chef/owner
One Fresh Meal
onefreshmeal.com
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