Fresh Cranberry, Wild Rice & Kale Pilaf

Level Easy
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  • 1 ½ cups + 2 tablespoons low-sodium chicken broth, divided
  • 1 cup dry wild rice blend
  • 2 tablespoons butter, divided
  • 4 medium sage pork sausages
  • 1 cup diced yellow onion
  • 1 cup halved fresh cranberries
  • 2 cloves garlic, minced
  • 5 cups baby kale
  • Salt and pepper to taste
Directions
  1. In a large pot on the stove, combine 1 ½ cups broth and wild rice. Bring to a boil, cover and turn heat to low. Simmer for about 20 minutes or until rice is fluffy and soft. Remove from heat and let stand covered for 5-10 minutes. Be sure to check rice package for any brand-specific cooking instructions.
  2. While rice cooks, heat a large skillet over medium. Add 1 tablespoon butter to skillet with sausage. Brown sausage for a few minutes until skin is crisp and brown on all sides, remove from pan and slice.
  3. Add onion to skillet and sauté until golden. Add remaining 1 tablespoon of butter and cranberries and cook for 1-2 minutes, until cranberries are softened.
  4. Add garlic and cook for an additional 1-2 minutes, until garlic is fragrant.
  5. Remove mix from pan and combine with sliced sausage in a large bowl.
  6. Add kale to still-hot pan with remaining 2 tablespoons of broth. Cover and steam for 1 minute.
  7. Remove lid, stir then add to sausage bowl. Season with salt and pepper.
  8. Once rice is ready, add rice to bowl and toss ingredients to combine. Serve hot.
Source
  1. Carlene Thomas, RDN of Healthfully Ever After
  • 1 ½ cups + 2 tablespoons low-sodium chicken broth, divided
  • 1 cup dry wild rice blend
  • 2 tablespoons butter, divided
  • 4 medium sage pork sausages
  • 1 cup diced yellow onion
  • 1 cup halved fresh cranberries
  • 2 cloves garlic, minced
  • 5 cups baby kale
  • Salt and pepper to taste
Directions
  1. In a large pot on the stove, combine 1 ½ cups broth and wild rice. Bring to a boil, cover and turn heat to low. Simmer for about 20 minutes or until rice is fluffy and soft. Remove from heat and let stand covered for 5-10 minutes. Be sure to check rice package for any brand-specific cooking instructions.
  2. While rice cooks, heat a large skillet over medium. Add 1 tablespoon butter to skillet with sausage. Brown sausage for a few minutes until skin is crisp and brown on all sides, remove from pan and slice.
  3. Add onion to skillet and sauté until golden. Add remaining 1 tablespoon of butter and cranberries and cook for 1-2 minutes, until cranberries are softened.
  4. Add garlic and cook for an additional 1-2 minutes, until garlic is fragrant.
  5. Remove mix from pan and combine with sliced sausage in a large bowl.
  6. Add kale to still-hot pan with remaining 2 tablespoons of broth. Cover and steam for 1 minute.
  7. Remove lid, stir then add to sausage bowl. Season with salt and pepper.
  8. Once rice is ready, add rice to bowl and toss ingredients to combine. Serve hot.
Source
  1. Carlene Thomas, RDN of Healthfully Ever After

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