Cheesy Kale Rice
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