Rice And Bean Stew With Kale Autumn Delight Recipes

WHITE BEAN AND KALE STEW

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.

CREAMY WHITE BEANS WITH KALE AND WILD RICE

Steps:

• Make the Wild Rice (Instant Pot method):Add the wild rice and 1 1/2 cups vegetable broth to the inner pot of the Instant Pot. Secure the lid and select the Pressure Cook/Manual setting for 25 minutes. Allow a natural pressure release and drain off any remaining liquid.
• Make the Wild Rice (Stovetop method): Place the wild rice and 3 cups of vegetable broth in a saucepan over medium-high heat. Bring to a boil, then turn the heat down and cover. Simmer for 40-45 minutes, or until the kernels have burst open. Drain off any remaining liquid.
• While the rice is cooking, make the Creamy White Beans and Kale. Heat a deep nonstick pan over medium heat. Add the diced onion and a pinch of salt and stir together for 1 minute. Then add the water and bring the mixture to a simmer. Cook for 5 minutes, or until the onion softened and the water is mostly evaporated.
• Add the garlic and thyme leaves to the pan. Stir frequently for 2-3 minutes to prevent the garlic from burning.
• Stir in the coconut milk, miso, tomato sauce, tomato paste, cannellini beans, cumin, paprika, pepper flakes, salt, and pepper. Stir to combine and coat all the beans in the sauce. Then add the kale and stir again to incorporate.
• Bring the bean mixture to a simmer. Continue to cook at a simmer for 10 minutes until it has thickened and is creamy.
• Serve the beans and kale on top of the cooked wild rice.

KALE, WHITE BEAN, AND FARRO STEW

Steps:

• Blend contents of 1 can cannellini beans with its liquid in a blender until pureed.
• Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until the onion is translucent, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more.
• Stir farro into the vegetable mixture; add water, pureed cannellini beans, the drained cannellini beans, diced tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir the mixture well and bring to a boil; reduce heat to medium-low, place a cover on the pot, and simmer until the farro is tender, 45 minutes to 1 hour.
• Stir kale, salt, and pepper into the stew. Add more water to the stew if needed to keep everything covered in liquid and continue cooking until the kale is bright green and fully tender, about 30 minutes more.

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.

WHITE BEANS WITH KALE AND RICE

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.

RICE AND BEAN STEW WITH KALE: AUTUMN DELIGHT!

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!