Rice With Andouille And Kale
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups unconverted rice (like Canilla)
- 1cup finely chopped fresh or well-drained canned tomatoes
- 2tablespoons finely chopped onion
- 1clove garlic, peeled
- 2teaspoons minced rosemary
- 3tablespoons vegetable oil
- 3½cups chicken broth, homemade or low-sodium canned
- 1teaspoon salt, plus more to taste
- 1pound andouille sausage, cut into ¼-inch slices
- 3firmly packed cups stemmed kale, cut into ½-inch strips
Nutritional analysis per serving (8 servings)
407 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 12 grams protein; 706 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak rice in hot water for 10 minutes. Drain. Rinse with cold water and drain well. Place tomatoes, onion, garlic and rosemary in a blender. Puree until smooth. Set aside.
- Step 2
Heat oil in a medium-large, heavy-bottom pot over medium-high heat. Add rice. Cook, stirring frequently, until rice turns a light golden color, about 5 minutes. Stir in the tomato puree. Cook for 8 minutes, frequently scraping the bottom of the pan to prevent sticking.
- Step 3
Stir in broth, salt, sausage and kale. Cook, uncovered, until all the broth has been absorbed and air holes appear on the surface of the rice, about 20 minutes. Turn heat to very low. Cover the pot with a towel. Continue cooking for 5 minutes. Remove from heat. Let stand, covered, for 15 minutes. Adjust seasoning if needed and serve hot. Continue as in main recipe, adding the sausage and the kale with the chicken broth and salt. Continue as in main recipe. Serve hot.
Private Notes
Comments
Wonderful way to make rice, layering in flavor and a savory backdrop to the andouille sausage and chewy, tasty kale. Squeezed whole San Marzano’s to get tomato, micro planed garlic and fine dice on onion and rosemary so mortar and pestle kept tomato mixture a little rougher (but kept the food processor clean). With kale and sausage on top of rice and not mixed together everything stayed Al dente. Don’t skip the resting if the rice it brings everything together.
Was searching for a recipe to use the nice Andouille sausage that needed to be used. This recipe was great. Only change: used a large bunch of rapini instead of kale. Made with Thai jasmine rice. Followed recipe but did turn down heat some to prevent sticking. As long as you stand there and stir a lot in the first 2 steps, the dish works perfectly. Made in 5 quart le Creuset pot. Husband loved, will make again.
Wonderful way to make rice, layering in flavor and a savory backdrop to the andouille sausage and chewy, tasty kale. Squeezed whole San Marzano’s to get tomato, micro planed garlic and fine dice on onion and rosemary so mortar and pestle kept tomato mixture a little rougher (but kept the food processor clean). With kale and sausage on top of rice and not mixed together everything stayed Al dente. Don’t skip the resting if the rice it brings everything together.
This recipe makes no sense until you look at the original from 1993: https://www.nytimes.com/1993/03/14/magazine/food-up-to-the-minute-rice.html The 1993 article has a "main recipe" for Mexican rice, plus 6 variations of which one is Rice with Andouille and Kale. It talks about Louisiana long grain rice, but we now know LA + ARK rice is high in arsenic. Try Thai jasmine rice instead. It is good that it isn't 1993 anymore - don't use converted rice, it is tasteless.
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