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Ingredients
- 2 1/2 c. Water
- 1 c. Long-grain rice
- 2 Tbsp. Extra virgin olive oil
- 2 x Shallots, finely minced
- 4 x Scallions, thinly sliced
- 1 tsp Fresh thyme, minced
- 2 Tbsp. Parsley, fresh, minced
- 2 ounce Prosciutto, minced (1/2 c)
- 1 3/4 c. Chicken stock
- 1 tsp Grated lemon zest
- 1 lb Kale (1 large bunch) *
- 2 Tbsp. Lemon juice Salt & pepper to taste
- 1/4 c. Parmesan or possibly asiago cheese, grated
Directions
- *Stems removed and leaves finely shredded
- Bring lightly salted water to a boil, add in rice, cover tightly and simmer over low heat for 20 min without removing the lid. Set aside.
- In a large skillet, heat oil, add in shallots, scallions, thyme, and parsley; saute/fry till softened. Add in prosciutto and cook, stirring, for 1 more minute.
- Add in chicken stock and lemon zest, and boil uncovered till the stock is reduced by half, about 5 min. Add in kale and lemon juice, stirring till kale wilts. Add in salt and pepper to taste. Spoon warm rice onto a serving platter, then pour kale over it. Sprinkle with grated cheese.
- Raboff.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 409g | |
| Recipe makes 4 servings | |
| Calories 325 | |
| Calories from Fat 93 | 29% |
| Total Fat 10.59g | 13% |
| Saturated Fat 2.81g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 359mg | 15% |
| Potassium 539mg | 15% |
| Total Carbs 45.9g | 12% |
| Dietary Fiber 2.9g | 10% |
| Sugars 0.5g | 0% |
| Protein 12.16g | 19% |
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