Butternut Kale Sumac Basmati Pilaf

Ingredients

• 1½ cupsBasmati Rice
• 2½ cupsVegetable Broth
• 1 onionYellow Onion
• 1 tbspOlive Oil
• 8 ozButternut Squash
• 6 ozKale
• 1 tspSumac
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Rinse the Basmati Rice when appropriate. Chop the Yellow Onion and prepare the Butternut Squash, Kale, Sumac, draining and rinsing any canned ingredient when present.
2. Heat the Olive Oil in a saucepan. Cook the Yellow Onion and Butternut Squash, Kale, Sumac with the Table Salt for 5 minutes, keeping any tender greens or juice aside until the end.
3. Stir in the Basmati Rice and Vegetable Broth. Bring to a boil, cover, and cook for about 18 minutes until tender; fold in any reserved tender greens or juice, fluff the pilaf, and serve.