Recipes

Kale-and-Rice Chowder
(Serves 6)

2 teaspoons olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1/2 cup chopped leeks
1/3 cup sliced almonds
1 tablespoon paprika
2 bay leaves
1 1/2 cups water
1 14.5-ounce can seasoned, diced stewed tomatoes
2 cups vegetable broth
2 cups chopped kale
1 cup cooked brown rice
1 cup drained canned garbanzo beans

Heat the oil in a large Dutch oven over medium-high heat. Add the onion, pepper, leeks, and almonds. Sauté for 2 minutes. Add the almonds, paprika, bay leaves, water, tomatoes, and broth. Bring to a boil. Add the kale, rice, and garbanzo beans. Reduce heat and simmer 10 minutes, or until thoroughly heated.

Recipe from a PCRM Weight Loss Study Cooking Demonstration contributed by Brie Turner-McGrievy, M.S., R.D

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