Black Rice Risotto with Kale

Name: Black Rice Risotto with Kale
Total time: 3900 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup black rice; 1 tbsp butter; 2 tbsp olive oil, extra virgin; 1 tbsp garlic, minced; 1/4 cup onion, diced; 1/2 tsp fresh ginger, minced (or a teaspoon of powdered ginger); 1 medium carrot, julienned; 3/4 tsp tumeric; 3 1/2 cup chicken broth or vegetable broth; 1 salt to taste; 2 cup kale, chopped

ruscheskami @cook_3789779

Dallas, Tx

I wanted to try something different than Arborio rice. The black rice takes longer to cook, as its a heartier grain, but very tasty! You can add seafood, chicken, and be creative with the vegetables you want to add!

ruscheskami @cook_3789779

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Ingredients

1 hour 5 mins

6 servings

1 cupblack rice
1 tbspbutter
2 tbspolive oil, extra virgin
1 tbspgarlic, minced
1/4 cuponion, diced
1/2 tspfresh ginger, minced (or a teaspoon of powdered ginger)
1medium carrot, julienned
3/4 tsptumeric
3 1/2 cupchicken broth or vegetable broth
1salt to taste
2 cupkale, chopped

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Steps

1 hour 5 mins

1

Over medium heat, Heat Olive oil and butter in a medium sized sauce pan, once heated, add garlic, gsinger and onion. Sautee until tender
2

Add black rice and stir until the rice is coated with olive oil and butter
3

Start adding your broth, 1/2 cup at a time. Do not Add more until the rice has mostly soaked up the liquid. Keep stirring And. Adding liquid until rice is tender.
4

Add carrots and turmeric aftera cup and a half of adding broth
5

When your rice is nearly finished, stir in kale
6

Let the kale become tender. Enjoy!