From The Main Street Vegan Academy Cookbook by Victoria Moran and JL Fields
Serves 2 | Recipe by Lindsay Greenfield, VLCE, North Carolina
This dish makes a colorful addition to any holiday dinner table, whether as an entrée or a side. Kale and cranberries are a delightful culinary combo and equally well paired nutritionally. Kale is high in fiber, vitamin A, vitamin C, vitamin K, iron, calcium, and magnesium and is rich in antioxidants. Cranberries are also antioxidant powerhouses and replete with vitamins and minerals.
1 cup brown rice
1 3/4 cups chicken-style vegan broth or vegetable broth
1 tablespoon olive oil
1 small yellow onion, diced
12 ounces kale, stems removed and leaves roughly chopped (about 5 cups)
3 or 4 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/2 cup dried cranberries
1/4 cup chopped cashews or other nuts (optional)
In a medium saucepan or rice cooker, cook the rice in the broth according to the package instructions.
Heat the olive oil in a large skillet over medium heat. Sauté the onion for 5 minutes, or until translucent. Add the kale and cook for 5 minutes longer, or until the kale is wilted. Add the garlic and red pepper flakes and cook for 1 minute longer. Add the cooked rice and continue sautéing for 3 minutes, or until the rice is warmed through. Remove the skillet from the heat.
Add the cranberries and optional nuts, tossing well.