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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1/2 cups - chopped onion (1 medium)
  • 4 teaspoons - olive oil
  • 2/3 cups - uncooked Arborio rice
  • 2 cloves - garlic, minced
  • 2 cups - chopped Kale or Swiss chard
  • 2 cans - (14.5 oz) vegetable broth
  • 1/2 cups - finely shredded Romano cheese (2 oz)
  • 1/4 teaspoons - ground black pepper
  • 2 - 6-0z jars quartered marinated artichoke hearts, drained & cut into large pieces

    • Directions:

    In a medium saucepan cook onion in hot oil over medium heat for 3-4 minutes or just until tender, stirring occasionally. Add rice and garlic. Cook and stir about 2 minutes or until rice starts to brown. Add kale; cook and stir for 1 minute.

    Meanwhile, in a small saucepan bring broth to boiling; reduce heat and simmer. Slowly add 1/2 cup of teh hot broth to the rice mixture, stirring constantly. Continue to cook and sitr over medium heat until liquid is absorbed. Add another 1/4 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/4 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. (This should take about 15 minutes total.)

    Add cheese and pepper, stirring until cheese is melted. Stir in artichokes; heat through.

    Brief Description

    Just as in the title.

    Main Ingredient:

    rice

    Category:  Rice

    Cuisine:  Italian

    Prep Time: 35 min

    Notes

    Per serving: 384 cal, 21 g fat (5 g sat fat), 10 mg chol, 1,205 mg sodium, 38 g carb (23 g sugar), 1 g fiber, 7 g protein

    Source

    Good & Fresh, September 2012

    Posted By:

    ecarr

    Posted On:

    April 1, 2013

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