Late Fall Garden Soup With Kale And Rice Recipes

TURKEY, KALE AND BROWN RICE SOUP

Steps:

• Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.
• Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

SAUTEED RICE WITH KALE

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.

WARMING LENTIL SOUP WITH KALE & RICE

Steps:

• Warm the oil in a large soup pot or dutch oven. Add in the veg, starting with the onion, then celery, then carrot. You can chop and add to the pot as you go.
• Once the onion is nicely cooked and translucent, add the garlic, bay leaves and the herbs/spices, (thyme, sage, paprika, turmeric, fenugreek if using). Saute a few minutes.
• Add in the lentils and rice, leave for a few more minutes, stirring frequently to avoid sticking. After a few minutes, add in the broth and water. Bring to a boil then cover and reduce heat. Leave to simmer for about 30 minutes.
• By now the rice and lentils should be close to done, add in the soy, vinegar and kale. Cook for another 15 minutes or so. Adjust seasoning to taste.

LATE FALL GARDEN SOUP WITH KALE AND RICE

Steps:

• Heat oil in a large Dutch oven over medium heat. Add leek and potato; cook 8 minutes or until leek is tender, stirring frequently.
• Add 1/3 cup water, kale, rice, salt, thyme, pepper, and garlic; cook 5 minutes or until kale wilts, stirring frequently.
• Add remaining 4 2/3 cups water and bouillon cubes; bring to a boil. Reduce heat, and simmer 20 minutes.
• Sprinkle each serving with 2 tablespoons cheese. Yield: 4 servings (serving size: 1 1/2 cups).