Entrées|Fresh Fruit

Fresh Cranberry, Wild Rice & Kale Pilaf

Cranberry Kale Pilaf
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Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • Add garlic and cook for an additional 1-2 minutes, until garlic is fragrant.
  • Remove mix from pan and combine with sliced sausage in a large bowl.
  • Add kale to still-hot pan with remaining 2 tablespoons of broth. Cover and steam for 1 minute.
  • Remove lid, stir then add to sausage bowl. Season with salt and pepper.
  • Once rice is ready, add rice to bowl and toss ingredients to combine. Serve hot.