Saffron rice pilaf with kale
A simple, gluten-free side dish that is tasty, healthy and simple. This goes great with shrimp, fish or chicken and is ready quick.
Saffron Rice Pilaf with Shallots and Kale
Serves 4 as a side dish
1 Tablespoon olive oil
1 cup long grain white rice
1 can reduced-sodium chicken broth
1 Tablespoon shallot, minced
pinch saffron
1 teaspoon kosher salt
1 cup chopped kale
Place rice in a mesh strainer and rinse rice under cold running water until water runs clear. Drain well. In a medium saucepan, heat oil until shimmering. Add rice and cook, stirring often, about 8 – 10 minutes until rice becomes opaque. Add shallot and stir, cooking until fragrant, about 30 seconds. Add broth and saffron and bring to a boil. Cover and cook for 10 minutes, then reduce heat and cook until liquid is mostly absorbed, about 10 more minutes. Add kale, stir, and replace cover. Let set 5 minutes. Stir, season with salt to taste. Enjoy!
