Bring lightly salted water to a boil, add rice, cover tightly, and simmer over low heat for 20 minutes without removing the lid. Set aside. In a large skillet, heat oil, add shallots, scallions, thyme, and parsley; sauté until softened. Add prosciutto and cook, stirring, for 1 more minute. Add chicken stock and lemon zest and boil uncovered until the stock is reduced by half, about 5 minutes. Add kale and lemon juice, stirring until kale wilts. Add salt and pepper to taste. Spoon hot rice onto a serving platter, then pour kale over it. Sprinkle with cheese.
Serves 4 to 6
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