Description
Garlic Butter Kale Rice is a flavorful and nutritious one-pot meal combining toasted orzo, garlic-infused rice, and fresh kale. Butter, garlic, and cashews add richness and texture, making this dish a perfect side or light main course that is both comforting and healthy.
Ingredients
Main Ingredients
- 3 tablespoons butter
- ¼ cup orzo
- 3 cloves garlic (minced)
- 1 cup long grain rice
- 1 teaspoon kosher salt (or to taste)
- 1 teaspoon granulated garlic
- ¼ teaspoon pepper
- 1 ¾ cups low-sodium chicken stock or water
- 1 bunch fresh curly kale (or 4 cups packed chopped kale)
- ¼ cup raw chopped unsalted cashews (or other nuts of choice)
Instructions
- Prepare Kale: Remove kale leaves from stems by folding each leaf in half and pulling the leaf up the stem. Stack, roll, and chop the leaves into bite-sized pieces.
- Massage Kale: Place kale leaves in a large bowl, drizzle with olive oil, sprinkle with a pinch of salt, and massage until softened. Set aside about 4 cups packed kale.
- Toast Orzo: In a skillet over medium-high heat, melt the butter. Add the orzo and stir frequently, cooking until it becomes lightly toasted.
- Sauté Garlic: Add minced garlic to the skillet and cook until fragrant, about 30 seconds to 1 minute.
- Add Seasonings and Liquids: Stir in granulated garlic, salt, and pepper. Pour in chicken stock or water, then add the rice. Bring the mixture to a boil.
- Simmer Rice: Lower heat to a simmer, cover, and cook for 15 minutes until the liquid is absorbed and the rice is tender.
- Add Kale to Rice: Spread the prepared kale evenly over the cooked rice and cover the skillet.
- Let Kale Steam: Remove skillet from heat and let it sit covered for 10-15 minutes to allow the kale to soften and infuse flavors. For frozen kale, allow 15 minutes.
- Fluff and Combine: Use a fork to fluff the rice and mix the kale thoroughly into the dish.
- Add Cashews and Serve: Sprinkle chopped cashews on top or mix them in before serving for added crunch and nuttiness.
Notes
- Salt Adjustment: Adjust kosher salt to taste, especially if using salted stock or water.
- Kale Substitution: Frozen kale can be used but will require a longer steaming step to defrost and soften.
- Nut Variations: Cashews can be replaced with other nuts like almonds or walnuts, either raw or lightly toasted.
