Hearty Brown Rice, Butternut Squash, and Kale Soup
Source: Sarah Henkin, CUESA's Market Chef.
This reciped was prepared for the Food Wise Booth on January 20, 2009.
1 tablespoon olive oil, plus more for garnish
1 small onion, peeled and chopped
2 cloves garlic, thinly sliced
2 small or one large stalk celery, chopped
1 bulb fennel, top removed, cored (if it’s a large bulb) and chopped
1 lemon, zested and juiced
¼ teaspoon chili flakes, plus more for garnish
2 teaspoons salt, plus more to taste
1 cup brown rice, rinsed
8 cups homemade or low-sodium vegetable or chicken stock or water
½ bunch kale
1 small butternut squash
3-4 ounces feta cheese, crumbled
Heat olive oil in heavy bottom pot over medium-high flame, add onion, garlic, celery, fennel, half the lemon zest, chili flakes, and salt and sauté until starting to soften. Add brown rice and cook while stirring slowly for 1-2 minutes. Add 4 cups liquid of choice (stock or water) and simmer for 20 minutes.
In the meantime, separate kale leaves from stems by holding end of stem in one hand, wrap your other hand around the base of the leaf and gently pull up; the leaf should separate from stem easily. Tear leaves into bite size pieces or slice into thin ribbons. Submerge in plenty of cold water to wash. Peel squash with vegetable peeler, remove seeds, and chop into bite size chunks. Drain kale by pulling from water- any dirt should fall to bottom- and add to the pot with squash. Stir together and add rest of the liquid to cover. Simmer for 30 minutes or until squash is tender and kale has wilted completely.
Taste, and adjust seasoning with salt and lemon juice. To serve: ladle into bowl, drizzle with olive oil, lemon zest, chili flake, and feta cheese.