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Instructions
- In a large saucepan, heat the olive oil over medium-high heat.
- Add the onion and cook, stirring occasionally, until softened, about 2 minutes.
- Stir in the kale and carrots; continue to cook, stirring occasionally, until the kale is wilted and the carrots are softened, about 3 minutes.
- Stir in the vegetable stock, tomato sauce, apple, rice, black pepper and salt.
- When the liquid comes to a boil, reduce the heat to medium; cover and cook until the carrots are tender and the rice is done, about 25 minutes. Stir in the cashews.
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