- In a tilt skillet, combine chicken stock, milk, butter, and salt. Cook over medium-high heat for 3 to 5 minutes or until butter is melted.
- Add kale, rice, quinoa, and lemon juice. Cook for an additional 5 to 7 minutes or until grains absorb cooking liquid.
- Gently fold in peas, and transfer to heated bowl.
- To make 1 portion: Top scoop 1 cup of the mixture into a heated bowl, and top with 1/4 cup pancetta.