I've been making this easy dish all summer, stashing it in my fridge to reheat servings as needed. Of course, you could make it with any combination of greens + grains: spinanch + quinoa, or chard + farro are ideas.
1 cup of wild rice
5-8 oz of baby kale (or mature kale cut into ribbons
1/2 cup shaved Parmesan cheese (or nutritional yeast)
1/2 tsp salt
juice of 1/2 1 lemon (and the zest as well, if you are feeling fancy)
- Cook the rice according to the package directions.
- While the rice is still hot, add the remaining ingredients to the pot.
- Stir well until the kale is wilted and the cheese is melted and evenly distributed.
Posted on Wed, September 21, 2016
by Heidi Gilchrist