Contributed by Recipe adapted from “Recipe View” at www.recipeview.com
2 ˝ C Water 1 ľ C Vegetable stock 1 C Long-grain rice 1 tsp Lemon zest, Grated 2 Tbs Lemon juice 2 Tbs Olive oil 1 lb Kale (1 large bunch) – remove stems and shred leaves ˝ C Onion, finely chopped Salt and pepper 1 tsp fresh Thyme, chopped (or Ľ tsp dried)2 Tbs Parsley, fresh, chopped and grated (or 1 tsp dried)1/4 C Parmesan (or Asiago cheese)
Bring lightly salted water to a boil, add rice, cover tightly and simmer over low heat for 20 minutes without removing the lid. Set aside. In a large skillet, heat oil, add onions, thyme, and parsley. Sauté until softened. Add stock and lemon zest, and boil uncovered until the stock is reduced by half, about 5 minutes. Add kale and lemon juice, stirring until kale wilts. Add salt and pepper to taste. Spoon hot rice onto a serving platter, then pour kale over it. Sprinkle with grated cheese.
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