Categories: Pasta

Ingredients

• 1 tsp olive oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1/2 cup brown rice, short-grain
• 1 Tbsp pine nuts
• 10 oz vegetable broth, low-sodium
• 6 oz (3/4 cups) fresh or frozen winter squash, thawed and diced
• 1 cups kale, finely chopped

Directions

1. Heat oil in large, shallow saucepan over medium heat.

2. Add salt, onion, garlic. Sauté for 2 minutes.

3. Stir in rice and pine nuts and toast for approximately 2 minutes, stirring occasionally.

4. Add 1/2 cup broth. Cook on medium heat, stirring often until liquid is nearly absorbed.

5. Add another 1/2 cup, stirring occasionally.Once liquid is absorbed, add diced squash and another 1/2 a cup of broth, stirring often.

6. Add additional broth in 1/2 cup increments.

7. Add the kale with the last 1/2 cup of broth. Cook mixture until broth is absorbed and kale is soft and bright green.

8. Serve.

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