Created in partnership with Kim Barnes

Ingredients:

1. Riceland Long Grain White Rice 
2. 1 Tbsp avocado oil 
3. 1 lb ground sausage 
4. 2 lb butternut squash, largely diced 
5. 1 sweet onion, diced 
6. 3 cloves garlic, minced 
7. 2 tsp Italian seasoning 
8. Salt and pepper to taste 
9. 2 c kale, ribs removed and roughly chopped 
10. 8 c chicken stock or bone broth 
11. 1 c heavy cream 
12. 1 c grated Parmesan cheese 
13. Shaved Parmesan (for serving)

Instructions:

1. Heat the avocado oil in a large stockpot over medium heat. Once it’s hot, add the onion, sausage and garlic. Cook until the sausage is cooked through and the onions are tender. 
2. Add in the Italian seasoning, diced butternut squash and rice. Stir together for a minute, then add the chicken stock. Bring to a boil and then simmer for about 25 minutes or until the rice is cooked and the squash is soft. 
3. Add in the kale and salt and pepper to taste. Stir in the cream and parmesan cheese. Serve immediately. Top with shaved Parmesan. 

*The rice will absorb the liquid, so when reheating just add more chicken stock.

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