This is not my original recipe but I have altered it for the Vegan Challenge. It comes from the Superfoods cookbook by Dolores Riccio that I picked up in Portland, OR. It’s super easy and can be made mostly in the microwave!
1/2 pound Kale
One 13-ounce can of vegetable broth
1/2 cup Diced canned tomatoes
2 Tbsp olive oil
1 medium onion, chopped
1 clove garlic, minced
1 cup plus 2 Tbsp Arboria rice or 1 cup white rice
1-2 Tbsp Nutritional Yeast (optional)
Wash kale and cut stems off of the leaves. Fill a large pot halfway with water, bring to boil and blanch the kale for 5 to 8 minutes, until tender. Drain and chop the kale.
Combine the broth and tomatoes in a large skillet and bring the mixture to a boil, then turn down to a low simmer until needed.
In a 3-quart casserole dish, microwave the onion and garlic in the oil on high for 3 minutes, until the onion is soft. Add the rice and stir well to coat it with the flavored oil. Add the hot broth mixture, cover, and microwave on high for 6 to 7 minutes, until boiling. Change the setting to medium and continue to cook for 10 minutes, until rice is just tender and the liquid has absorbed. Blend ii the Nutritional Yeast if desired and stir in the kale, cover and let stand for about 5 minutes before serving.
I used white rice so mine is not as creamy, but you should be able to obtain the creamy consistency that risotto is known for if you use Arboria rice. The starch content in it is what causes the creaminess in the dish. I did not add any Nutritional Yeast to mine because I liked it as is, but if you’d like a little cheesy flavor, go right ahead. And for non-vegans, add 2 Tbsp of grated Parmesan. Enjoy!