The hands-on process for turning arborio rice into a creamy dish is entirely worth the work for the flavor and texture. Red beans and kale add visual texture and colorful appeal to make this a beautiful centerpiece for any vegetarian feast.
Tip: For sweeter kale, wash it a second time after slicing to remove the bitter compounds released in the slicing process.
Ingredients
- 2 quarts low-sodium vegetable broth
- 1 Tbsp. olive oil
- ½ cup minced onion
- 1½ cups arborio rice
- 1 garlic clove, minced
- 1 tsp. fresh thyme leaves
- Pepper to taste
- ½ cup dry white wine
- 1 bunch kale, stemmed and thinly sliced
- 1 (15 oz.) can red beans, drained and rinsed
- ⅓ cup grated Parmesan cheese
Directions
- Bring the broth to a simmer in a saucepan over low heat.
- Heat the olive oil over medium heat in a wide, heavy skillet. Add the onion and cook until tender (3-4 minutes).
- Stir in rice, thyme, and garlic into skillet with onion. Continue stirring until rice is fragrant (1-2 minutes). Stir in the wine and cook until liquid is mostly evaporated (1 minute).
- Begin adding the simmering broth, about ½ cup at a time, just enough to cover the rice. Cook, stirring often, until it is just about absorbed, and add more broth. Continue this pattern of adding liquid and cooking down until the rice is slightly translucent but still white in the center (10-15 minutes)
- Stir in the kale, and continue to cook in the same fashion until the rice is tender all the way through (5-10 minutes). Taste and adjust seasoning, adding pepper to taste. Stir in the beans and Parmesan, stirring until beans are warm and cheese has melted (2-3 minutes). Serve hot.
Nutrition Facts
6 servings per container
Serving Size 464 g
| Amount per serving | ||
|---|---|---|
| Calories | 290 | |
| % Daily Value* | ||
| Total Fat 4.5g | 6% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 0.5g | ||
| Monounsaturated Fat 2g | ||
| Cholesterol 4mg | 2% | |
| Sodium 365mg | 16% | |
| Total Carbohydrate 52g | 19% | |
| Dietary Fiber 6g | 21% | |
| Total Sugars 3g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 43g | ||
| Protein 8g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 97.4mg | 8% | |
| Iron 1mg | 6% | |
| Potassium 195mg | 4% | |
| Vitamin A 148.6mcg | 15% | |
| Vitamin C 14.5mg | 15% | |
| Vitamin E 0.5mg | 6% | |
| Vitamin K 78.4mcg | 70% | |
| Thiamin 0.1mg | 8% | |
| Riboflavin 0.1mg | 8% | |
| Niacin 1.1mg | 6% | |
| Vitamin B6 0.1mg | 6% | |
| Folate 27.7mcg | 7% | |
| Vitamin B12 0.1mcg | 4% | |
| Biotin 0.7mcg | 4% | |
| Chloride 91.5mg | 4% | |
| Pantothenate 0.1mg | 0% | |
| Phosphorus 87.5mg | 8% | |
| Iodine 0.3mcg | 0% | |
| Magnesium 21mg | 6% | |
| Zinc 0.5mg | 10% | |
| Selenium 2.2mcg | 4% | |
| Copper 0.2mg | 20% | |
| Manganese 0.2mg | 8% | |
| Chromium 0mcg | 0% | |
| Molybdenum 33.3mcg | 70% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Low Sodium Vegetable Broth (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), Arborio Rice, Kidney Beans (kidney Beans, Water, Salt), White Wine, Onion, Kale, Parmesan Cheese ((pasteurized Part-skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Cellulose Powder Added To Prevent Caking, Potassium Sorbate To Protect Flavor), Olive Oil, Garlic, Thyme.
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