Rice With Kale And Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | November 19 | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Long-grain unconverted rice |
| 1 | Garlic clove, minced | |
| 1 | T | Olive oil |
| A 14-ounce can plum | ||
| tomatoes drained | ||
| seeded | ||
| and chopped | ||
| 2 | c | Finely chopped rinsed kale |
| leaves |
INSTRUCTIONS
In a small heavy saucepan bring 1 cup water to a boil, add the rice and salt to taste, and cook the rice, covered, over low heat for 20 minutes, or until the liquid is absorbed and the rice is tender. In a heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden, add the tomatoes and the kale, and cook the mixture, stirring occasionally, for 3 to 5 minutes, or until the kale is tender. Fluff the rice with a fork and in a bowl combine well the rice, the kale mixture, and salt and pepper to taste. Serves 2. Gourmet November 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 330
Calories From Fat: 136
Total Fat: 15.5g
Cholesterol: 0mg
Sodium: 1322.3mg
Potassium: 1652.9mg
Carbohydrates: 47.9g
Fiber: 11.6g
Sugar: 27.1g
Protein: 9.4g