Long Grain Rice with Roasted Squash and Kale
 
Makes 6 to 8 servings
Ingredients
  • 8 slices thick-cut bacon, cut into 1-inch pieces
  • 5 cups 1-inch-cubed peeled butternut squash
  • 2 cups Brussels sprouts, halved
  • 1½ teaspoons kosher salt, divided
  • ¼ cup unsalted butter
  • 2 tablespoons olive oil
  • 1½ cups long-grain rice
  • 4 cups chicken broth
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh rosemary
  • 3 cups chopped stemmed fresh kale
  • ½ teaspoon ground black pepper
  • 1 cup toasted pecans, chopped
  • ½ cup crumbled feta cheese
Instructions
  1. Preheat oven to 400°.
  2. On a rimmed baking sheet, place bacon.
  3. Bake for 10 minutes. Add squash and Brussels sprouts, tossing to coat in bacon drippings. Sprinkle with 1 teaspoon salt. Bake until squash is tender, 20 to 25 minutes more.
  4. In a large skillet, melt butter with oil over medium-high heat. Add rice, and cook, stirring frequently, until rice is golden brown. Stir in broth, garlic, rosemary, and remaining ½ teaspoon salt. Cover, reduce heat to medium, and cook until rice is done, about 15 minutes. Remove from heat, and stir in kale and pepper. Cover and let stand for 10 minutes. Stir in squash mixture and pecans. Sprinkle with feta.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/long-grain-rice-with-roasted-squash-and-kale/