Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Ingredients:
For the Rice:
- 3/4 cup uncooked wild rice blend
- 1 1/2 cups chicken broth (or vegetable broth for a vegetarian option)
- Salt to taste
For the Sweet Potatoes and Kale:
- 1 tablespoon butter (or vegan butter substitute)
- 1 medium sweet potato, peeled and cut into 1/2 inch cubes
- 2 teaspoons brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups packed chopped curly kale (about half a bunch)
For the Maple-Dijon Vinaigrette:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced or grated
- Salt and pepper to taste
Garnish:
- 1/4 cup roasted and salted pepitas (pumpkin seeds)
Equipment
- Medium saucepan
- Large skillet or wok
- Small jar or container with lid for the vinaigrette
Instructions
Cook the Wild Rice:
- Rinse the wild rice thoroughly in a fine-mesh sieve.
- In a medium saucepan, combine the wild rice, chicken broth, and a pinch of salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 35-45 minutes, or until tender and most of the liquid is absorbed.
- Fluff with a fork and set aside.
Caramelize the Sweet Potatoes and Prepare Kale:
- While the wild rice is cooking, melt the butter in a large skillet or wok over medium-high heat.
- Add the sweet potato cubes, brown sugar, salt, and pepper. Stir to coat.
- Cook, stirring occasionally, for 8-10 minutes, or until the sweet potatoes are tender and caramelized.
- While the sweet potatoes cook, wash the kale and remove the tough stems. Tear or roughly chop the leaves.
Make the Maple-Dijon Vinaigrette:
- In a small jar or container, combine the olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper.
- Shake vigorously to create an emulsion.
Finish and Assemble:
- Add the chopped kale to the skillet with the sweet potatoes. Cook for 2-3 minutes until wilted.
- Add the cooked wild rice and Maple-Dijon Vinaigrette to the skillet. Toss to combine and warm through.
- Taste and adjust seasonings with salt and pepper, if needed.
- Serve immediately, garnished with pepitas for a bit of crunch.
Tips:
- For softer sweet potato pieces, par-steam or par-boil them briefly before adding to the skillet.
- Use any leftover vinaigrette on salads throughout the week.
- Add other vegetables like diced bell peppers or onions for extra flavor.
- For a protein boost, top with grilled chicken, shrimp, or tofu.
Enjoy this vibrant and nutritious dish!
