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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
Soak brown rice for at least an hour, then rinse
Heat pan to medium, add oil, then place onions, peppers, and carrots in a pan
Saute until onions are translucent, then add kale and a pinch of salt and pepper
Cook until kale is slightly wilted, about 3-5 minutes
Add rice to pan and toast with syrian pepper, add stock and bring to a simmer
Place in oven-proof dish, cover with tinfoil and cook for 30 minutes until rice is tender and fluffy
Fluff with fork, then add grapefruit zest and juice, tomatoes and oregano
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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