Brown Rice, Squash and Kale

by Joanne on August 1, 2015

“We find a place for what we lose. Although we know that after such a loss the acute stage of mourning will subside, we also know that we shall remain inconsolable and will never find a substitute. No matter what may fill the gap, even if it be filled completely, it nevertheless remains something else”. — Sigmund Freud (1961)

Going through a tough time coming back to South Carolina. It’s a roller coaster ride of emotion. Running helps me find thoughts that are more manageable and calming.  I don’t expect the sense of loss to get easier. I do expect the management of my grief to get more controllable.

Cooking healthy to heal:  A recipe nutritionally packed to satisfy as a main dish or a side with both greens and healthy starch.

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Level of cooking experience:  None.  Level of taste satisfaction? EXTREME.

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Servings: 6 as a side and 4 as a main dish.

  • 1 cup brown rice
  • 2 TBS olive oil
  • 1 Butternut squash
  • 3 tsp minced garlic
  • 3/4 tsp ground sage
  • 1/4 tsp red pepper flakes
  • 1 tsp sea salt
  • 1 cup vegetable broth
  • 6 cups fresh kale, washed well and torn into pieces
  • 3/4 cup grated Parmesan Romano cheese

Preheat the oven to 425 F.

Cook the rice according to the package directions then set aside.

Put the squash in the microwave for 6 minutes.  Remove when done and allow to cool just to the point where you can handle it.  When you are able to work with the squash, peel it, and cut it into 1/2 inch slices.  Cut those slices into 1/2 inch pieces. Don’t forget to remove the seeds then continue cutting up the squash.

Heat 1 TBS oil in an oven proof, high sided skillet on medium to medium high heat.  Add the squash pieces and cook for 8 minutes.

Add the garlic, sage, red pepper flakes, salt and cook another 2 minutes over medium heat.

Add the broth and stir.  Add the kale and stir.  Allow the kale to cook for 3 minutes.  Stir in the rice add another 1 TBS olive oil and stir.  Add more salt and pepper to taste if needed and cook another 3 minutes.

Remove from heat.  Sprinkle on the cheese.  Place in the oven for 12 minutes.

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Enjoy!

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What is your favorite recipe for kale? I eat a ton of spinach but when I enjoy kale, it seems my stomach is more sensitive to it.

Does kale have more fiber than spinach?

 

Brown Rice, Squash and Kale
 
Prep time
Cook time
Total time
 
Cooking healthy to heal: A recipe nutritionally packed to satisfy as a main dish or a side with both greens and healthy starch.
Author:
Recipe type: Main dish or Side
Cuisine: American
Serves: 6
Ingredients
  • 1 cup brown rice
  • 2 TBS olive oil
  • 1 Butternut squash
  • 3 tsp minced garlic
  • ¾ tsp ground sage
  • ¼ tsp red pepper flakes
  • 1 tsp sea salt
  • 1 cup vegetable broth
  • 6 cups fresh kale, washed well and torn into pieces
  • ¾ cup grated Parmesan Romano cheese
Instructions
  1. Preheat the oven to 425 F.
  2. Cook the rice according to the package directions then set aside.
  3. Put the squash in the microwave for 6 minutes. Remove when done and allow to cool just to the point where you can handle it. When you are able to work with the squash, peel it, and cut it into ½ inch slices. Cut those slices into ½ inch pieces. Don’t forget to remove the seeds then continue cutting up the squash.
  4. Heat 1 TBS oil in an oven proof, high sided skillet on medium to medium high heat. Add the squash pieces and cook for 8 minutes.
  5. Add the garlic, sage, red pepper flakes, salt and cook another 2 minutes over medium heat.
  6. Add the broth and stir. Add the kale and stir. Allow the kale to cook for 3 minutes. Stir in the rice add another 1 TBS olive oil and stir. Add more salt and pepper to taste if needed and cook another 3 minutes.
  7. Remove from heat. Sprinkle on the cheese. Place in the oven for 12 minutes.

Joanne

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