Our Demo Team devised this recipe to use kale, a popular winter vegetable in these parts, as well as rice and beans, two items regularly available at the food pantries. We’ll share this recipe with the IFC and OCIM food pantries, to pass out with the fresh produce donated by our customers during our Round Up! campaign. (Read more about December’s campaign on our blog.)
- 1 Tbsp. oil
- 1 c. onion, chopped
- 1/2 c. green, red or yellow bell pepper, chopped
- 1 clove garlic or 1/2 tsp. powdered garlic
- 2 1/2 c. chicken stock or water
- 1 tsp. salt
- 1 c. rice, uncooked
- 4 c. kale, stemmed and roughly chopped
- 2 c. white beans, canned or freshly cooked
1) Heat a large saute pan over medium high heat.
2) Add oil to pan and when it is hot add onions, peppers and garlic. Saute until onions are translucent.
3) Add chicken stock or water to pan and stir, scraping bottom of pan to release any browned pieces. Bring liquid to a boil. Add salt.
4) Add rice to the pan, stir once and then reduce heat to low and cover. Cook–without removing the lid–for about 15 minutes.
5) Add kale to pan and stir once. Cook, with lid on, for 3 to 5 minutes more. Check rice and kale for tenderness. If more cooking time is needed, cook another 5 to 10 minutes and check again.
6) When rice and kale are tender, remove lid and add white beans. Cook until beans are heated through and serve.