Butternut Kale Sumac Long-Grain Rice Pilaf

Ingredients

• 1½ cupsLong-Grain White 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 Long-Grain White 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 Long-Grain White Rice and Vegetable Broth. Bring to a boil, cover, and cook for about 20 minutes until tender; fold in any reserved tender greens or juice, fluff the pilaf, and serve.