Pilaf is a rice dish that is usually cooked in stock or broth. It includes spices, vegetables and sometimes meat. The idea of pilaf is cooking the rice along with all the other ingredients. I love that pilaf makes for an easy side dish that can be cooking in the oven while I finish the rest of the meal.

How do you keep kale and squash pilaf from getting watery?

It's really important not to skip the step of cooking the zucchini on the stovetop before adding the rest of the ingredients and baking. Cooking down the vegetables will evaporate off some of the moisture. Then you will add the rest of your ingredients and bake covered for 30 minutes. It's very important that you use a dutch oven or other dish with a tight fitting cover. This will allow the rice to absorb the vegetable stock and the excess moisture from the zucchini.

Baked Kale and Zucchini Pilaf

Name: Baked Kale and Zucchini Pilaf
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Cuisine: Gluten Free
Ingredients: 1 Tbsp. Olive Oil1 small Yellow Onion, finely diced1 Tbsp. Minced Garlic1 cup Jasmine Rice2 cups Vegetable Broth2 ounces Cream Cheese1 tsp. Dried Thyme1/2 tsp. Dried Tarragon1/2 tsp. Sea Salt1/2 tsp. Ground Black Pepper1 small Zucchini, seeds removed and diced into 1/2 inch chunks1 cup Kale, stem removed and chopped

Description

This easy recipe for gluten free baked kale and zucchini pilaf is made with jasmine rice and lots of green veggies. It's a perfect side dish with steak, chicken or on it's own for a light meal. This rice casserole has cream cheese and spices for a delicious, creamy flavor.

Ingredients

Scale

1 Tbsp. Olive Oil
1 small Yellow Onion, finely diced
1 Tbsp. Minced Garlic
1 cup Jasmine Rice
2 cups Vegetable Broth
2 ounces Cream Cheese
1 tsp. Dried Thyme
1/2 tsp. Dried Tarragon
1/2 tsp. Sea Salt
1/2 tsp. Ground Black Pepper
1 small Zucchini, seeds removed and diced into 1/2 inch chunks
1 cup Kale, stem removed and chopped

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Instructions

Preheat your oven to 350 degrees.

In an ovenproof, covered dutch oven or pot on medium heat saute the onions and garlic in olive oil until softened, 4-5 minutes. Add zucchini, thyme, tarragon, salt and pepper. Cook 4-5 minutes to soften the zucchini.

Turn off the heat. Add the jasmine rice and vegetable stock to the pot. Stir to combine ingredients.

Bake at 350 degrees for 30 minutes with the lid on the pot.

Carefully remove the pot from the oven. Remove the lid and fluff the rice with a fork. Then add the cream cheese and kale. Stir the kale into the mixture and bury the cream cheese in the middle.

Place the dutch oven back in the oven and bake at 350 degrees for 2-3 minutes or until the cream cheese is softened and the kale is wilted.

Remove from oven and stir the cream cheese into the mixture to create a creamy sauce. Serve immediately while still warm.

Prep Time: 20 minutes
Cook Time: 32 minutes
Category: Side Dish
Method: Baking
Cuisine: Gluten Free