| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Long-grain unconverted rice |
| 1 |
sm |
Garlic clove; minced |
| 1 |
tb |
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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