Fresh Cranberry, Wild Rice & Kale Pilaf
Level
Easy
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- Ingredients
- Instructions
- 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
- 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.
Source
- 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
- 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.
Source
- Carlene Thomas, RDN of Healthfully Ever After
