Baby kale recipe Ingredients
Kale Sausage Risotto
This is an adaptation of an original recipe from the Allergy Self-Help
Cookbook by Marjorie Hurt Jones, RN, which is a truly wonderful cookbook
and a must have for anyone cooking for children with food allergies.
The recipe is free from most common allergens, including gluten and
dairy, and has been tested and tried by Mum Mum’s own dietitian.
¾ cup brown rice (medium or short grain)
½ cup wild rice
3 cups vegetable or free range chicken broth
½ teaspoon salt
4-5 cups chopped kale
¾ cup ground turkey or chicken sausage
4-5 shallots, finely chopped
2 oranges, peeled and sliced (optional)
In a 3 quart saucepan, combine the rice, stock, and salt and bring
to a boil over high heat. Reduce to low heat, cover, and cook for
10 minutes. Add the kale without stirring it in, return cover and
cook for an additional 25 minutes. Meanwhile, cook the sausage over
medium heat for about 15 minutes until crumbly and no longer pink;
stirring often. Using a slotted spoon, remove sausage from pan and
place on a paper-towel lined plate. Drain excess fat from pan, then
return the pan to heat and add the shallots. Sautee over medium-low
heat for about 5 minutes or until shallots are soft. Stir in the sausage
and the rice-kale mixture, cover and cook for 20 minutes or until
rice is tender and liquid has been absorbed. Divide onto 4 plates
and top with orange slices if desired.
Serves: 4
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