Wild Rice with Kale, Solar Dried Tomatoes and Gruyere

recipe portray

Portray by Vicky | Issues I Made As of late
  • Serves
Creator Notes

A hearty, flavorful facet dish of untamed rice, kale, sun dried tomatoes and creamy gruyere. Topped off with crunchy almonds. —Vicky | Issues I Made As of late


  • 1 cup

    dry wild rice, total or broken

  • 2 tablespoons

    olive oil, divided

  • 1

    medium onion

  • 3

    garlic cloves, minced

  • 1

    effective bunch curly kale, stems removed and torn into cramped pieces

  • Kosher salt

  • 1/2 cup

    vegetable broth

  • 1/2 cup

    sun-dried tomatoes, chopped

  • 1 cup

    Gruyère cheese, grated

  • 1/2 cup

    slivered almonds

  1. Cook dinner wild rice per bundle instructions. Achieve apart.
  2. Within the intervening time, in a effective solid-iron pan or dutch oven, warmth 1 tablespoon olive oil over medium warmth. Add onions and cook dinner except translucent. Add garlic and cook dinner for 30 seconds. Add kale, working in bunches if need be, and cook dinner except it begins to wilt and turns a understanding inexperienced shade. If greens are too dry, add extra 1 tablespoon olive oil. Continue except all kale is added, then tear in vegetable broth and salt to taste. Lower warmth to low and cook dinner for 10 minutes.
  3. Run in cooked rice and sun-dried tomatoes and cook dinner for an extra 5 minutes. Add cheese and mix wisely.
  4. Care for shut from warmth, taste and alter salt, prime with almonds, and motivate.

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