Tuesday, June 29, 2010

kale & tomato rice

here's one of our faves. got the idea from a dish made with kale and tomatoes and just kept adding ingredients to make it tastier and here's what I got.

1 1/2 cups cooked white rice (I make mine with vegetable stock instead of water)
2 garlic clove, minced
1/2 yellow onion diced
1 tablespoon olive oil
1 14-ounce can diced tomatoes
1/4 cup raisins
2 cups finely chopped & rinsed kale (about half a bunch)

In a heavy skillet saute the garlic & onions in oil over moderately low heat, stirring, until golden. Add the tomatoes and raisins. Stir occasionally for 3 to 5 minutes until tomatoes are heated through and raisins start to plump. Add the kale and cook until wilted about one minute. Remove from heat and stir in the rice. Salt to taste.

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