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Kale, Baby Bella and Caramelized Carrot “Risotto” Skillet

Kale, Baby Bella and Caramelized Carrot “Risotto” Skillet
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Prep Time: 20 min Serves: 4
Cooking Time: 50 min Yield: 8 cups
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You’ll use easy-to-cook short-grain brown rice, which offers a nutty taste and punch of fiber. This dish is also loaded with superfoods, including carrots, baby bellas and kale. You’ll get a lovely creaminess from parmesan cheese and a hint of Greek yogurt. And don’t forget the fresh tarragon for extra fragrance.



1. In a large saucepan, bring broth, rice, and 3/4 teaspoon salt to a boil over high.
2. Cover, reduce heat to low, and simmer until rice is cooked through yet still chewy, about 45 minutes.
3. Meanwhile, peel or scrub carrots and thinly slice into “coins.”
4. Thinly slice scallions on the diagonal and separate white and green portions.
5. Heat grapeseed (or olive) oil in a large deep skillet over medium-high. Add carrots and sauté until lightly caramelized and crisp-tender, about 8 minutes.
6. Add white part of the scallions and baby bella mushrooms (or mushroom blend), then carefully add the vinegar, and sauté until mushrooms are wilted and browned, about 5 minutes.
7. Stir in remaining 1/2 teaspoon salt and green part of the scallions. If ready before rice, transfer to a platter.
8. Combine the cooked rice and carrot mixture in the skillet over medium.
9. Stir in cheese, yogurt, and tarragon until combined. Then add kale by the handful and cook while stirring until wilted, about 3 minutes.
10. Adjust seasoning.
11. Transfer to a serving bowl or individual bowls or serve from skillet.

PC: Jackie Newgent


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