Rice And Bean Stew With Kale Autumn Delight Recipes

Steps:

• Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery and season with salt. Cook vegetables, stirring, until tender, about 8 minutes.
• Increase heat to medium high and add tomatoes and their juice. Cook, stirring, until mixture begins to caramelize, about 3 minutes.
• Add 7 cups water, potatoes, and beans, and bring soup to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes, then stir in kale.
• Cook, covered, until tender, about 2 minutes, then season with salt and pepper. Top with Parmesan.

Steps:

• Stack the kale leaves and cut in wide ribbons or chop coarsely. Set aside.
• Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion. Cook, stirring often, until the onion softens, about five minutes. Add half the garlic, and stir together for 30 seconds to a minute until fragrant.
• Add the beans, bay leaf, and 2 quarts water. Bring to a gentle boil, reduce the heat and lightly boil for one hour. Add the remaining garlic and salt to taste, and simmer for another 30 minutes to an hour until the beans are tender. At this point, most of the liquid may have boiled away, as the mixture becomes dry, add chicken broth, 1/2 cup at a time as it boils away. Continue to do so throughout the rest of the steps/process.
• Add the rice and pepper, and simmer 15 minutes until the rice is tender. Stir in the kale leaves, and simmer another five to 10 minutes until the kale is tender but still bright. The mixture should be thick like risotto. Season to taste with salt and a lot of fresh black pepper. Squeeze on the fresh lemon juice , and serve topped with Parmesan cheese.

Steps:

• Preheat the broiler. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring, until soft, about 4 minutes. Add the beans and reserved bean liquid, chicken broth, soy sauce, 1/2 teaspoon salt and a few grinds of black pepper. Bring to a simmer, add the kale and stir until wilted; bring back to a simmer and cook until the kale is tender and the stew is slightly thickened, about 15 minutes. Remove from the heat, cover and keep warm.
• Heat the remaining 1 tablespoon oil in a large nonstick skillet. Once the oil is hot, crack the eggs into the skillet and cook until the whites begin to set up, about 2 minutes. Sprinkle each egg with pepper, cover and continue to cook until the whites are completely set and the yolks are still runny, about 2 minutes more. Remove from the heat.
• Sprinkle the cheese on the bread, transfer to a baking sheet and broil until melted, watching closely. Cut each slice in quarters.
• Divide the stew among 4 bowls, top each with an egg and serve with the cheese toasts and hot sauce.

Steps:

• Cook rice according to directions adding kale, Knorr chicken cubes, chopped kale, and tomato sauce.
• Fill dutch oven or large sauce pan with water. Bring the water to a boil. Add the kale, cover, and steam until just tender, 7 to 10 minutes.
• Heat olive oil in a large skillet over medium heat; cook and stir onion, until the onion is tender, about 5 minutes. Stir kale and rice into the mixture, breaking the rice into grains with your spoon as you stir; season with salt. Cook and stir until the rice is hot, about 5 minutes.

Steps:

• Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.
• Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes, if desired.

Steps:

• Cut eggplant in quarters then into thin, bite size slices.
• Chop the kale and descard the tough bottom part of the stems.
• Cut onion into quarter and then slice thin.
• Chop garlic.
• Warm olive oil over medium heat in a large skillet (I use an electric one).
• Add onion and a little salt. The salt will keep the onion from getting too brown too quick.
• Cook until it gets soft and starts to brown and then add the eggplant, kale and garlic.
• Stir and add the fennel, seasoned salt, sage and oregano.
• Stir to combine and when the garlic starts to lightly brown add the broth.
• Let bubble and stir until all the liquid evaporated then add the marinata sauce.
• Stir to combine and warm sauce.
• Drain the beans and rinse well. Add the beans and stir gently. Cook to warm through.
• Remove from heat and toss well with the balsamic vinegar.
• Serve hot.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Add the kale, cover, and steam until just tender, 7 to 10 minutes.
• Heat olive oil and butter in a large skillet over medium heat; cook and stir onion, celery, mushrooms, green bell pepper, and garlic in the oil and butter mixture until the onion is tender, about 5 minutes. Stir kale and rice into the mixture, breaking the rice into grains with your spoon as you stir; season with dry mustard, cayenne pepper, salt, and black pepper. Cook and stir until the rice is hot, about 5 minutes.

Steps:

• Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.
• Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables). Add white wine and simmer until liquid is slightly reduced, about 7 minutes. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin stew, if desired. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.

Steps:

• Cook the onion on medium-low in a large saucepan or pot until it becomes slightly caramelized. Add the garlic and cook for a few minutes, or until the delicious aroma infuses your kitchen. If necessary to prevent sticking, add a drizzle more olive oil. Add rice and stir until the color darkens, slightly toasted. Again, you may need to add a tad more olive oil here to prevent sticking. Add the broth or bouillon, wine or beer, tomatoes, and herbs. Give a stir and turn up the heat to medium-high. Once it comes to a boil, cover and simmer for 45 minutes, stirring occasionally. (Note: Depending on what kind of rice you use, you may want to adjust how long you cook the rice for.) Halfway through cooking the rice, add the can of beans. Once the rice is cooked to a texture you like, add the kale, salt and pepper, stir and cover for about 5 minutes, or until the kale softens. The rice will not have soaked up all of the juices the way rice is ordinarily cooked. You can eat immediately or heat it up the next day when all the flavors have melded together and the rice has soaked up more of the liquid to make it more stew-like. Top with some grated sharp cheese or hot sauce!

Steps:

• In a large heavy pot, heat the oil or fat until very hot. Add the onions, lower the heat to medium, and cook, stirring occasionally, until lightly golden, about 10 minutes. Add the potatoes and carrots and cook, stirring occasionally, for 10 minutes.
• Stir in the tomatoes, then add the cumin, chile, salt, and pepper and stir well. Add 2 cups of the boiling water or stock and bring to a boil. Let boil vigorously for several minutes, then stir in the dal. Once the mixture has again returned to the boil, lower the heat, cover, and simmer until the mung beans are tender, 30 to 40 minutes, stirring every 10 minutes or so to prevent sticking. Add more boiling water or stock if necessary.
• When the beans are done, stir in the cooked rice. The mixture should be moist; add a little hot water or stock if necessary. Taste for seasoning. Serve hot, garnished with sprigs of fresh mint (if available) and accompanied by plain yogurt.
• Alternative: An Uzbek version of this stew includes lamb: Cut 1/2 pound lean lamb into small cubes. Add the meat several minutes after you begin sautéing the onions. You may wish to increase the salt and pepper.