Squash Kale and Wild Rice Pilaf
Ingredients
- 2 cups Vegetable broth, divided
- 1 1/2 cups Water
- 1 cup Wild rice, rinsed
- 2 tablespoons Butter
- 1 Red onion, chopped
- 1/2 Anaheim pepper, chopped (optional)
- 1/2 teaspoon Kosher salt
- 1 tablespoon Lemon zest
- 1 1/2 tablespoons Fresh ginger, grated
- 1 Medium delicata squash, sliced in half lengthwise, seeds scooped out, and cut into ½ inch pieces
- 1 Bunch kale, stems removed and leaves chopped
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