Brown Rice Risotto with Kale and Squash

Ingredients:

• 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

Instructions:

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.

Category: Cleansing