WHITE BEANS WITH KALE AND RICE
Adopted from Martha Rose Shulman.I got this in a recipe exchange and it was advertised as a stew but when I made it the texture made it almost like a very easy, healthy and substantive risotto! This has a surprising creamy taste without much fat. A great, hearty yet flavorful fall meal. Swiss chard will work as a great substitute for the kale, just make sure to only use the leaves, not the stalks.
Provided by sofie-a-toast
Categories Stew
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Stack the kale leaves and cut in wide ribbons or chop coarsely. Set aside.
- Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion. Cook, stirring often, until the onion softens, about five minutes. Add half the garlic, and stir together for 30 seconds to a minute until fragrant.
- Add the beans, bay leaf, and 2 quarts water. Bring to a gentle boil, reduce the heat and lightly boil for one hour. Add the remaining garlic and salt to taste, and simmer for another 30 minutes to an hour until the beans are tender. At this point, most of the liquid may have boiled away, as the mixture becomes dry, add chicken broth, 1/2 cup at a time as it boils away. Continue to do so throughout the rest of the steps/process.
- Add the rice and pepper, and simmer 15 minutes until the rice is tender. Stir in the kale leaves, and simmer another five to 10 minutes until the kale is tender but still bright. The mixture should be thick like risotto. Season to taste with salt and a lot of fresh black pepper. Squeeze on the fresh lemon juice , and serve topped with Parmesan cheese.
Nutrition Facts : Calories 335.2, Fat 5.9, SaturatedFat 0.9, Sodium 280.9, Carbohydrate 57.2, Fiber 7.7, Sugar 1.9, Protein 14.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #healthy #main-dish #soups-stews #beans #rice #vegetables #easy #beginner-cook #dinner-party #fall #kid-friendly #low-fat #vegetarian #stews #dietary #one-dish-meal #low-sodium #low-cholesterol #seasonal #low-saturated-fat #inexpensive #healthy-2 #low-in-something #pasta-rice-and-grains #greens #4-hours-or-less
You'll also love
Lauren Amory
[email protected]I'm not a big fan of white beans, but I'm willing to give this recipe a try.
Matthew Mata
[email protected]This looks like a delicious dish! I can't wait to try it.
Mckenzie White
[email protected]I would love to try this recipe, but I don't have any kale. Can I substitute another leafy green?
Abdwlla Shakr
[email protected]This dish was a bit too salty for my taste. I would recommend using less salt next time.
Heroe Birimumaso
[email protected]I loved the flavors in this dish. It was a great way to use up some leftover white beans.
BHUPAL KARKI
[email protected]This dish was easy to make and very affordable. I would recommend it to anyone.
Mbona Melchizedek
[email protected]I followed the recipe exactly and it turned out great! I will definitely be making this again.
Nusrat Moon
[email protected]This dish was a little bland for my taste. I added some extra spices and it was much better.
Henry Le
[email protected]I wasn't sure how I would like this dish, but I was pleasantly surprised. It was delicious and I will definitely be making it again.
Ziya Khan
[email protected]This dish was easy to make and very affordable. I will definitely be making it again.
Rai Ahmed
[email protected]I loved the creamy texture of the white beans and the slight bitterness of the kale. The rice added a nice touch of heartiness.
Israel Bowman
[email protected]This dish was a hit with my family! The combination of white beans, kale, and rice was flavorful and satisfying.