Dairy Free Garlic Butter Rice with Kale

5 from 4 votes

Dairy Free Garlic Butter Rice with Kale

This dairy free garlic butter rice with kale is the perfect side dish for any dairy free dinner or the perfect brunch recipes. It's just eight ingredients, completely Top 8 Allergen Free side dish as well as a vegan side dish recipe.

Prep Time3

Cook Time20

Resting TIme5

Total Time23

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 270kcal

Author: Andrew Bernard

Ingredients

6 cups kale, chopped if not bought chopped
6 cloves garlic, minced
¼ cup unsalted vegan butter (*use soy free to make Top 8 Free)
1 cup uncooked white rice (*see notes in post about brown rice or quinoa substitute)
2 cups vegetable stock (we prefer a low sodium stock)
3 tablespoon olive oil
salt and pepper, to taste

Instructions

Start by mincing garlic and chopping kale (skip this step if you bought pre-chopped kale).
Add dairy free butter to a saucepan over medium heat and let melt.
Add the garlic and let saute for about 2 minutes, stirring so it doesn't burn.
Add in uncooked rice, salt and pepper to taste, and stir together with the garlic. Let cook for 2 minutes.
Add in the vegetable stock, reduce heat, cover, and let cook for the temperature according to your package.
While rice is cooking, add the kale to a large bowl and drizzle the olive oil on top. Add salt and pepper to taste.
Massage the kale with hands for 3-5 minutes.
Add the kale to a large skillet and let cook for a few minutes until wilted down.
Remove from heat, let cool to touch.
Roughly chop the kale into smaller pieces.
Once dairy free garlic butter rice is ready, remove from heat.
Quickly lift the lid, add the cooked kale on top and cover again fast.
Let sit for 5-10 minutes.
Remove lid and stir together.
Serve immediately or let cool completely and store in an air tight container for up to 5 days.

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Nutrition