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Categories:Viewed: 32 - Published at: 8 years ago
Ingredients
- 1 1/2 c. uncooked instant brown rice
- 1 sweet red pepper, chopped
- 1 clove garlic, finely chopped
- 2 tsp. olive oil
- 1 (10 oz.) box frozen kale or collard greens, thawed and drained
- 1/4 c. reduced sodium chicken broth
- 1 Tbsp. lemon juice
Method
- Cook rice following package directions; set aside, covered. Saute red pepper and garlic in oil in large skillet until tender, 5 minutes.
- Stir in kale and broth; cook, covered, for 5 minutes. Stir in rice and lemon juice.
- Heat through.
- Makes 4 servings.
