Lemon-herb rice with sautéed kale
Lemon-herb rice with sautéed kale
Ingredients
For the Lemon-Herb Rice
- 1 cup long-grain rice, rinsed
- 2 cups vegetable broth
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
For the Sautéed Kale
- 8 ounces kale, stems removed, roughly chopped
- 1 clove garlic, minced
- 1/4 cup vegetable broth
- 1/2 lemon, juiced
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the rice: In a medium saucepan, combine the rinsed long-grain rice, vegetable broth, minced shallot, 1 clove of minced garlic, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a boil over medium-high heat.
⏱️ 5 min
- 2
Once boiling, reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 18 min
- 3
While the rice is cooking, prepare the kale: In a large skillet or pot, add 1/4 cup of vegetable broth and heat over medium heat. Add the chopped kale and 1 clove of minced garlic. Sauté, stirring frequently, until the kale begins to wilt and soften, about 5-7 minutes. Add more broth if needed to prevent sticking.
⏱️ 7 min
- 4
Once the kale is tender, stir in the juice from 1/2 lemon, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Cook for another 1-2 minutes, then remove from heat.
⏱️ 2 min
- 5
Finish the rice: Once the rice is cooked, remove it from the heat and let it stand, covered, for 5 minutes. Then, fluff the rice with a fork. Stir in the zest and juice from the whole lemon (from step 1). Taste and adjust seasoning as needed.
⏱️ 7 min
- 6
Serve the lemon-herb rice immediately, topped with the sautéed kale. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon-herb rice with sautéed kale
Ingredients
For the Lemon-Herb Rice
- 1 cup long-grain rice, rinsed
- 2 cups vegetable broth
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
For the Sautéed Kale
- 8 ounces kale, stems removed, roughly chopped
- 1 clove garlic, minced
- 1/4 cup vegetable broth
- 1/2 lemon, juiced
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the rice: In a medium saucepan, combine the rinsed long-grain rice, vegetable broth, minced shallot, 1 clove of minced garlic, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a boil over medium-high heat.
⏱️ 5 min - 2
Once boiling, reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 18 min - 3
While the rice is cooking, prepare the kale: In a large skillet or pot, add 1/4 cup of vegetable broth and heat over medium heat. Add the chopped kale and 1 clove of minced garlic. Sauté, stirring frequently, until the kale begins to wilt and soften, about 5-7 minutes. Add more broth if needed to prevent sticking.
⏱️ 7 min - 4
Once the kale is tender, stir in the juice from 1/2 lemon, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Cook for another 1-2 minutes, then remove from heat.
⏱️ 2 min - 5
Finish the rice: Once the rice is cooked, remove it from the heat and let it stand, covered, for 5 minutes. Then, fluff the rice with a fork. Stir in the zest and juice from the whole lemon (from step 1). Taste and adjust seasoning as needed.
⏱️ 7 min - 6
Serve the lemon-herb rice immediately, topped with the sautéed kale. Enjoy!
⏱️ 1 min