1 15ouncecan diced tomatoesfire roasted or regular
6cupsvegetable brothor 4 cups broth and 2 cups water
1/2cupbrown rice
1bunch Tuscan kaleribs removed and roughly chopped
juice of half a lemonabout 2 tablespoons
Instructions
Place olive oil in a large pot over medium heat.
Once hot, add the onions, carrots, celery, herbs, salt and red pepper flakes. Stir to combine and sauté for 10 minutes until softened.
Add garlic and cook for 1 minute.
Pour the tomatoes and broth into the pot then add the rice. Stir to combine. Bring the mixture to a boil then reduce to a simmer, cover and cook for about 25 minutes until rice is tender.
Add the kale to the pot. Stir and cook until wilted, about 3 minutes.
Turn off the heat, stir in the lemon juice and serve while hot.