Recipe made in partnership with Riceland.
The holiday season is officially underway!
If you are like me, you have been cooking up a storm. Between holiday gatherings, visits with family and five TV segments, I have been busy in the kitchen!
Each year, I rotate between my go-to entrees like turkey and lobster. The sides, on the other hand are what I like to get creative with! We all know that great side dishes are key to the best holiday meal experience.
Rice makes a perfect side dish addition!
Not only is it naturally gluten free, it’s a good source of B vitamins which are important for digestion and metabolism. If you opt for brown rice, you are also getting filling fiber. Rice is also virtually fat free (no saturated fats that can affect cholesterol levels).
For this recipe, I used the brown rice from the Riceland Gift Box. If you are looking for a thoughtful gift this season, you will love this gift box. With every purchase, $5 is donated which helps provide at least 50 meals secured by Feeding America on behalf of member food banks. ‘Tis the season of giving and good food!
If you make this, be sure to share with me on Instagram! And don’t forget to share you gift boxes with me on social media too.
| Prep Time | 10 |
| Cook Time | 30 |
| Servings |
|
- 1 cup Riceland Brown Rice
- 1 cup butternut squash, cut into small cubes
- 2 cups kale, chopped
- 1/2 cup pomegranate arils
- 3 tbsp vegan butter
Ingredients
|
|
- Cook Riceland Brown Rice in one tablespoon of vegan butter according to instructions and set aside.
- Warm one tablespoon of vegan butter to a skillet over medium-high heat and sauté butternut squash until cooked and tender.
- Add another tablespoon of vegan butter and kale. Cook kale until wilted.
- Toss all ingredients together in a large mixing bowl, season with salt and pepper to taste and serve.
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