INGREDIENTS
2
Celery stalks
1
packet Cranberries, dried
1
Lemon, Zest of
1 tbsp
Oregano, fresh
1
bunch Tuscan kale
1
Yellow onion, large
1 cup
Vegetable stock
1
packet Quinoa and red rice
1
Kosher salt
1
packet Spices
1/2 cup
Pine nuts, toasted
1
Butter, Unsalted
1
Parmigiano-reggiano cheese
3 1/4 cups
Water