1lbbutternut squash, peeled, seeds removed and cut into ½-inch pieces(3 cups diced squash is 1 lb)
¾teaspoonLowry's Seasoned Salt
110-oz bagchopped kale
½teaspoonground black pepper
1cuppomegranate arilsplus more for garnish
For the Rice
In a medium saucepan over medium-high heat, toast the dry brown rice. Stir frequently, until the rice is hot, fragrant and some pieces will be toasted with darker brown spots, about 2 minutes.
Immediately add water, reduce heat to medium-low and cover pan. Simmer rice until tender and liquid is absorbed, about 40 minutes. Set aside.
For the kale and squash
In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add butternut squash, garlic and seasoned salt. Cook 2 minutes. Reduce heat to medium-low and cover pan. Cook, stirring occasionally, until squash is tender, 7 to 10 minutes. Uncover and add honey. Remove from pan, transfer to a large serving bowl.
Add remaining 2 tablespoons olive oil to skillet over medium-high heat. Add kale, and black pepper. Cook until kale is just wilted and softening, 3 to 5 minutes. Add rice and kale to butternut squash and stir to combine.
Stir in ½ of the pomegranate arils and garnish with the remaining. Serve warm or at room temperature.
TESTER NOTE: Made a huge amount. Would potentially half thisNote: toasting the brown rice and adding water necessitates adding a bit more water than called for on the package. I added about ¼ cup more water. Check your rice package and then add more water to the total amount. Also, I made this the day before and kept it in the fridge. I used all but about ¾ to 1 cup of the cooked rice. • You can swap other grains for the rice. Try: QuinoaBarleyFarrow• Swap fresh pomegranate arils for: Dried cranberriesCurrentsChopped dried apricotsGolden raisins