Recipe: Kale and Peppers in Red Wine Sauce

You'd think that a pile of vegetables on a mix of brown rice and quinoa would be a less-than-stellar meal, but you'd be wrong. Light, fragrant and richly flavored, this is a perfect nutritious dish for any time you need a bit of restoration.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small red onion, chopped
• 1 small yellow onion, chopped
• 1 small red pepper, chopped
• 1 small orange pepper, chopped
• 6 stalks red kale, stems trimmed, chopped
• 1-1/2 teaspoons kosher salt
• 1/2 teaspoon red pepper flakes
• 4 tablespoons pesto
• 1/2 cup red wine 
• 2 8.5-ounce packages Uncle Ben's Whole Grain Medley - Roasted Garlic flavor

Directions

Heat oil in a large skillet over medium heat. Saute the onions and peppers for 5 minutes, until softening. Add the kale and cook for 5 more minutes. Add the salt and the red pepper flakes.

Combine the pesto and the wine; pour into the skillet and bring to a boil. Cook until the liquid is reduced by half.

Prepare rice/grain medley according to package directions, then serve the vegetables over the rice.

Serves 4.

This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Oct. 3, 2011.