Recipes

Kale and Brown Rice with Pomegranates and Squash

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Recipe courtesy of Tara Teaspoon

This warm Kale and Brown Rice side dish is packed with flavor, featuring honey, garlic, and fresh pomegranate arils. Butternut squash adds a nice sweet touch, and with less than 10 ingredients, it’s a perfect fall or winter dish or easy dinner.

Yield: 6 to 8 servings
Prep time: 25 minutes
Cook time: 1 hour

INGREDIENTS

Toasted Brown Rice
¾ cups brown rice (not short grain)
1¼ cups water (see note below)
½ teaspoon kosher salt

Kale and Butternut Squash
4 tablespoons olive oil
1 pound butternut squash, peeled, seeds removed and cut into ½-inch pieces (3 cups diced squash is 1 pound)
1 clove garlic (minced)
¾ teaspoon seasoned salt
3 tablespoons honey
1 10-ounce bag chopped kale
½ teaspoon ground black pepper
1 cup pomegranate arils (plus more for garnish)

INSTRUCTIONS

  1. For the rice, in a medium saucepan, toast the dry brown rice over medium-high heat, stirring often, until fragrant and some grains have browned, about 2 minutes. Add water, reduce the heat to medium-low, and cover. Simmer until the rice is tender and the liquid is absorbed, about 40 minutes. Set aside.
  2. For the kale and squash, heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the butternut squash, garlic, and seasoned salt, cooking for about 2 minutes. Lower the heat to medium-low, cover, and cook, stirring occasionally, until the squash is tender, about 7 to 10 minutes. Uncover, stir in the honey, and transfer the squash to a large serving bowl.
  3. In the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the kale and black pepper, cooking until the kale is just wilted, about 3 to 5 minutes. Combine the cooked rice, kale, and squash in the bowl, stirring to mix well.
  4. Fold in half of the pomegranate arils, then garnish with the rest. Serve warm or at room temperature.

NOTE: Toasting the brown rice means you’ll need to add a bit more water than the package suggests. Add about ¼ cup extra or check your rice package instructions and adjust the water accordingly.