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Prep time 20 minutes, Serves 4 1 cup water 1/2 cup long-grain brown rice 1 clove garlic 1 tsp. olive oil 3 tsp. cooking sherry 1 14 oz. can plum tomatoes, drained, seeded and chopped 2 cups kale leaves, rinsed and finely chopped In a small saucepan, bring water to a boil. Add rice, cover and cook until tender and all liquid is absorbed. In a heavy skillet, combine garlic, oil and sherry. Cook over low heat, stirring until golden brown. Add the tomatoes and kale and cook the mixture until the kale is tender, stirring occasionally. Fluff the rice with a fork and combine with the kale mixture. Season to taste. © Henry's Market Markets, Inc. |
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