I was pretty excited about making this dish! It’s warm (I’ve been craving warm food lately) and healthy so you don’t feel guilty about eating it, like say an Alfredo pasta. Plus, this is packed with tons of good for you veggies, so not only is it low cal but it’s actually healthy.
Originally, I intended to use barley risotto. However, upon my arrival at my regular grocery store, no barley risotto to be found. Considering the resolutioners were crowding up my store, I knew they’d be crawling all over the even healthier stores and I wasn’t in the mood to fight the crowds. So I settled on this quick cook, whole grain mix. It actually turned out working well because it gave the dish a little more variety in texture.
1/2 a butternut squash
3/4 a large white onion
2 cups of fresh kale
Several cloves of fresh garlic
1 cup of whole grains
2 cups of chicken broth (can sub vegetable broth and make this vegan!)
Fresh Parmesan, salt and pepper to taste
Preheat oven to 400 degrees.
Wash and pat dry your kale. Remember to remove the ribs. If you need a reminder on how to do this click here. Scroll down and there’s a demo. Then slice the kale into smaller strips.