Creamy Zucchini, Kale and Tomato Rice
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 396.5
- Total Fat: 10.4 g
- Cholesterol: 32.9 mg
- Sodium: 591.4 mg
- Total Carbs: 54.5 g
- Dietary Fiber: 6.7 g
- Protein: 19.9 g
IntroductionGreat way to use up leftover rice. Loaded with veggies melded deliciously with the creaminess from the cottage and cream cheeses. The chicken sausages are the perfect touch to finish it off and make it a full meal. Great way to use up leftover rice. Loaded with veggies melded deliciously with the creaminess from the cottage and cream cheeses. The chicken sausages are the perfect touch to finish it off and make it a full meal.
Tbsp olive oil
3 grated zuchinni
3 cups chopped kale
1 cup (about) chicken sausages (sliced)
1/3 cup white whine
1 cup canned diced tomatoes with juice
1/2 tsp garlic powder, onion powder, dried basil, dried parsley, dried oregano
3 cups cooked brown rice
1 cup cottage cheese
2 Tbsp cream cheese
salt and pepper to taste
Replace chicken sausages with left over diced chicken breast, baked/fried tofu cubes, diced tempeh, or omit completely.
Use any veggies you want in replacement of the ones I used such as spinach, peppers or onions. Just saute and add!
Easy to make ahead: Cook according to directions then pour into oiled baking dish (like in my picture) and store in fridge. When ready to eat bake at 350 for 20 minutes or until hot and bubbly.
-Chop kale and pour into pot of boiling water. Cook for 5 minutes then drain and squeeze dry.
-Heat 1/2 of oil in saute pan and diced chicken sausage. Cook until browned (5 minutes) and remove to plate.
-Add rest of oil to pan and add kale and zucchini with salt and pepper for 5 minutes. Pour in the wine and stir until most of the wine has evaperated (a few minutes).
-Add the garlic and onion powder and the dried herbs.
-Pour in the diced tomatoes and juice and bring to a low simmer for a few minutes.
-Stir in reserved sausages, rice, cottage cheese, and cream cheese.
-Add more salt and pepper to taste if desired.
Serving Size: Makes about 4 1-cup servings.