Tuesday, February 5, 2013

Brown Rice with Kale, Chicken Sausage and White Beans

I made this recipe today and it not only is very filling it is also full of good things: lean meat, fibers, veggies and whole grains. I just made it up as I was going so sorry if the measurements aren't very precise.


1 cup of brown rice ( I used texmati not the instant one, if you use the instant one you will have to adjust your cooking time on your own!)
1 box of low sodium chicken broth
1 bunch of lacinato kale ( but you can use whatever kale you like or even swiss chard or mustard greens)
4 chicken sausages with sundried tomatoes ( I used the Aidell's brand, I found them at Jewel)
1/2 can of diced tomatoes
1 onion
1 clove of garlic
olive oil
1 can of white beans (navy or cannellini)
1 cup of white wine (optional)
Sweet Paprika


The most boring part: cut the stems off the kale and then chop the leaves into approx one inch squares. To remove the stems run your knife along both sides of it and then remove. Feel free to keep the stem and use it but remember that it is a little more fibrous and if you have a picky eater in your midst ( like I do) he/she might not like the texture.

Cut the onion and peel the garlic.

Slice the sausages into 1/4 inch thick slices or cube them, as you prefer.

Open the white beans and rinse them.


In a large deep pan put the onion, the garlic and enough olive oil to cook them without burning them.
Once the onion is translucent add the rice and the wine and cook until the wine has evaporated.
Add the broth and the kale and cover until the kale is wilted, then cook uncovered until the rice is ready. If necessary add warm water to cook the rice more.
Once the rice is almost ready, add the sausage, the beans and the tomatoes. Cook another few minutes and stir to let the flavors come together. I like to add some sweet paprika to add color and flavor. I avoid cooking spicy foods, but I think some red pepper flakes or some cayenne pepper would go great in this dish too.