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    You are in: Home / Recipes / White Beans With Kale and Rice Recipe
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    White Beans With Kale and Rice

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    • on July 22, 2013

      Well, this was certainly an unexpected surprise (in a good way). I wasn't sure what to expect, but I had exactly 3/4 lb. of kale fresh from the farm, and this seemed to fit the bill. I made this exactly as posted, and will certainly state that this is most definitely a risotto, and not a stew. The technique is the same (rather time-consuming) and the flavors are the same. It helped that I used arborio rice, of course. Once the liquid starts boiling away, you really must stir constantly and keep adding a lot of liquid. I used at least 6-1/2 cups of broth. When it was finished, I squeezed the lemon juice directly into the pot and stirred in about 4 tablespoonfuls of parmesan cheese before serving. I did use the lemon pepper and about 1 teaspoon of salt. The final product was properly seasoned and full of garlicky flavor. This is a very filling dish and really sticks to your ribs! Made by a Tasty Tester for ZWT 9.

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    Nutritional Facts for White Beans With Kale and Rice

    Serving Size: 1 (236 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 335.2
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 280.9 mg
    Total Carbohydrate 57.1 g
    Dietary Fiber 7.7 g
    Sugars 1.8 g
    Protein 14.8 g


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