Brown Rice Risotto with Kale and Squash

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Brown Rice Risotto with Kale and Squash​

  • 3 cups butternut squash, peeled and cut into cubes
  • 3 cups chicken broth
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 cup brown rice
  • 4 cups kale leaves, chopped
  1. In a medium pot, mix together the chicken stock, onion, garlic. brown rice and squash. Bring to a boil. Stir and cover and reduce heat to low. Simmer for 40 minutes.
  2. Add the chopped kale and stir. This will look impossible, but it will stir in.
  3. Simmer for 10 more minutes, stirring occasionally.


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  • Essential Health Natural Wellness Clinic,
    11857 223rd Street
    Maple Ridge, BC, V2X 5Y3
  • Phone: 604.467.9554
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