Ingredients
- 2 tsp. olive oil
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 cup brown rice
- 2 Tbsp. pine nuts
- 20 oz. low-sodium vegetable broth, divided
- 1½ cups diced winter squash
- 2 cups finely chopped kale
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Instructions
- Heat oil in large skillet over medium heat. Sauté onion and garlic until just translucent (3-5 minutes).
- Stir in rice and pine nuts and toast until nutty (2 minutes).
- Add ½ cup broth. Cook on medium heat, stirring often until liquid is nearly absorbed.
- Add another ½ cup, stirring occasionally. Once liquid is absorbed, add diced squash and another ½ a cup of broth, stirring often.
- Add additional broth in ½ cup increments. Add kale with the last ½ cup of broth. Cook mixture until broth is absorbed and kale is soft and bright green. Serve.