Healthy Holiday Rice
Riceland Brown Rice
butternut squash, cut into small cubes
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.