Kale Rice Pilaf

5/5/2017

Kale Rice Pilaf

An original recipe by Neil Rogers,

Worcester Regional Food Hub Kitchen Operations Manager

 

2 Cups brown rice

1/4 Cup Olive Oil

1/2 cup sliced onions

1 cup diced King of the North bell pepper

1/2 Cup peeled carrots, cut into medallions

3 cups julienned Red Russian Kale

2 tbs Syrian pepper (Syrian 5 spice)

2 1/4 Cups Veg stock

1 Grapefruit, zested and segmented

2 Cups halved Peacevine Og Cherry Tomatoes

3 tbs chopped Oregano

  1. Soak brown rice for at least an hour, then rinse

  2. Heat pan to medium, add oil, then place onions, peppers, and carrots in a pan

  3. Saute until onions are translucent, then add kale and a pinch of salt and pepper

  4. Cook until kale is slightly wilted, about 3-5 minutes

  5. Add rice to pan and toast with syrian pepper, add stock and bring to a simmer

  6. Place in oven-proof dish, cover with tinfoil and cook for 30 minutes until rice is tender and fluffy

  7. Fluff with fork, then add grapefruit zest and juice, tomatoes and oregano

  8. Finish with a drizzle virgin olive oil and some sea salt and freshly cracked pepper

**This recipe features vegetables and herbs which will be for sale at the REC's Spring Garden Festival & Plant Sale! To learn more about this event and how to purchase seedlings, click here!

 

 

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