¾cuporganic sprouted brown ricecan also use short grain brown rice but it may take less time to cook, check package instructions
1 ¾cupPacific Organic Vegetable Broth
1 ¼cupPacific Organic Butternut Squash Soup
1-3cupswaterhowever many to reach desired consistency
4cupsorganic kaleends trimmed
2sage leaveschopped finely
¼cuptoasted pine nuts
For Parmesan Crisps:
1tablespoonorganic unsalted butter
6heaping tablespoons of freshly grated Parmesan cheese
In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook for approximately 3-4 minutes until they soften.
Add apple, quinoa, rice, broth and soup. Stir until blended and bring to a boil.
Reduce heat, cover and cook for approximately 45 minutes making sure to stir every 10 minutes or so. Cook until rice is tender and al dente. While rice is cooking you can prepare Parmesan crisps (see below).
When rice is tender, add chopped kale, stir and cover again for another 5 minutes until kale is wilted.
Top with toasted pine nuts and Parmesan Crisps. Serve immediately.
Heat butter in a large skillet until bubbly.
Spoon the fresh grated cheese onto the butter, pressing down firmly with the back of the spoon, making 6 bite sized crisps.
After about two minutes, turn over and cook both sides until both sides are golden brown.
Remove from heat and let sit for 5 minutes to harden.
Remove crisps from the skillet and place on top of risotto.