Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c Water
1 c Long-grain rice
2 tb Olive oil
2 Shallots, finely chopped
4 Scallions, thinly sliced
1 t Fresh thyme, chopped
2 tb Parsley, fresh, chopped
2 oz Prosciutto, chopped (1/2 c)
1 3/4 c Chicken stock
1 t Grated lemon zest
1 lb Kale (1 large bunch) *
2 tb Lemon juice
Salt & pepper to taste
1/4 c Parmesan or asiago cheese,
-grated
*stems removed and leaves finely shredded
Bring lightly salted water to a boil, add rice, cover
tightly and simmer over low heat for 20 minutes
without removing the lid. Set aside.
In a large skillet, heat oil, add shallots, scallions,
thyme, and parsley; saute until softened. Add
prosciutto and cook, stirring, for 1 more minute. Add
chicken stock and lemon zest, and boil uncovered until
the stock is reduced by half, about 5 minutes. Add
kale and lemon juice, stirring until kale wilts. Add
salt and pepper to taste. Spoon hot rice onto a
serving platter, then pour kale over it. Sprinkle with
grated cheese.
Source: "More Recipes from a Kitchen Garden" by Renee
Shepherd & Fran Raboff.
