New York Times

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Red Rice and Quinoa Stuffing With Mushrooms and Kale
New York Times
Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat. 1. Bring a large pot of water to a boil, add salt to taste and the kale. Blanch for 4 minutes and transfer the kale to a ...

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