CARAMELIZED SWEET POTATO AND KALE FRIED WILD RICE

January 03, 2020
Caramelized Sweet Potato and Kale Fried Wild Rice may be a flavor-packed gluten-free entremots that's anything but forgettable!

Fried rice meets sizzling salad meets HELLO delicious during this yummy, one-skillet stir fried entremots that’s filled with tongue-tingling flavor.

CARAMELIZED SWEET POTATO AND KALE FRIED WILD RICE
CARAMELIZED SWEET POTATO AND KALE FRIED WILD RICE

Here’s the scoop: wild rice cooked in chicken stock is stir fried with caramelized sweet potatoes and crumbled cooked kale during a zippy Maple-Dijon Vinaigrette then sprinkled with roasted salted pepitas.

 It’s wild. Your eyes see fry , but your tonSeriously though, if you’re stuck during a entremots rut, make this fried wild rice with a side of sauteed chicken or maybe tenderloin (which will undoubtedly take a back seat to the present succulent stir fry!)

CARAMELIZED SWEET POTATO AND KALE FRIED WILD RICE

INGREDIENTS :
SERVES 4 AS A SIDE DISH

  • 3/4 cups wild rice blend + chicken broth to cook it in
  • 1 Tablespoons butter
  • 1/4 cup roasted and salted pepitas
  • 1-1/2 cups 1/2″ cubed sweet potato (about 1 medium-sized sweet potato)
  • 2 teaspoons brown sugar
  • 4 cups packed chopped curly kale (about 1/2 bunch)

For the Maple-Dijon Vinaigrette:

  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons balsamic vinegar
  • 2 cloves garlic, microplaned or finely minced
  • salt and pepper

INSTRUCTIONS :

  1. Prepare rice according to package instructions using chicken or vegetable broth in place of water. Set aside. (Can be made ahead of time.)
  2. Add ingredients for Maple-Dijon Vinaigrette in a jar with a tight fitting lid then shake to combine and set aside.
  3. Fill a wok or large skillet with water then bring to a boil. Add a heavy dash of salt and kale then boil until tender, 4-5 minutes. Drain, then when kale is cool enough to handle, squeeze out excess water with hands, crumble, and then set aside.
  4. Turn heat down to medium-high then melt butter in skillet. Add brown sugar and sweet potatoes, season with salt, then saute until tender and caramelized, 8-10 minutes.
  5. Add kale, cooked rice and Maple-Dijon Vinaigrette to the wok then toss to combine. Serve topped with pepitas.
Caramelized Sweet Potato and Kale Fried Wild Rice may be a flavor-packed gluten-free entremots that's anything but forgettable!

Fried rice meets sizzling salad meets HELLO delicious during this yummy, one-skillet stir fried entremots that’s filled with tongue-tingling flavor.

CARAMELIZED SWEET POTATO AND KALE FRIED WILD RICE
CARAMELIZED SWEET POTATO AND KALE FRIED WILD RICE

Here’s the scoop: wild rice cooked in chicken stock is stir fried with caramelized sweet potatoes and crumbled cooked kale during a zippy Maple-Dijon Vinaigrette then sprinkled with roasted salted pepitas.

 It’s wild. Your eyes see fry , but your tonSeriously though, if you’re stuck during a entremots rut, make this fried wild rice with a side of sauteed chicken or maybe tenderloin (which will undoubtedly take a back seat to the present succulent stir fry!)

CARAMELIZED SWEET POTATO AND KALE FRIED WILD RICE

INGREDIENTS :
SERVES 4 AS A SIDE DISH

  • 3/4 cups wild rice blend + chicken broth to cook it in
  • 1 Tablespoons butter
  • 1/4 cup roasted and salted pepitas
  • 1-1/2 cups 1/2″ cubed sweet potato (about 1 medium-sized sweet potato)
  • 2 teaspoons brown sugar
  • 4 cups packed chopped curly kale (about 1/2 bunch)

For the Maple-Dijon Vinaigrette:

  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons balsamic vinegar
  • 2 cloves garlic, microplaned or finely minced
  • salt and pepper

INSTRUCTIONS :

  1. Prepare rice according to package instructions using chicken or vegetable broth in place of water. Set aside. (Can be made ahead of time.)
  2. Add ingredients for Maple-Dijon Vinaigrette in a jar with a tight fitting lid then shake to combine and set aside.
  3. Fill a wok or large skillet with water then bring to a boil. Add a heavy dash of salt and kale then boil until tender, 4-5 minutes. Drain, then when kale is cool enough to handle, squeeze out excess water with hands, crumble, and then set aside.
  4. Turn heat down to medium-high then melt butter in skillet. Add brown sugar and sweet potatoes, season with salt, then saute until tender and caramelized, 8-10 minutes.
  5. Add kale, cooked rice and Maple-Dijon Vinaigrette to the wok then toss to combine. Serve topped with pepitas.
Caramelized Sweet Potato and Kale Fried Wild Rice may be a flavor-packed gluten-free entremots that's anything but forgettable!

Fried rice meets sizzling salad meets HELLO delicious during this yummy, one-skillet stir fried entremots that’s filled with tongue-tingling flavor.

CARAMELIZED SWEET POTATO AND KALE FRIED WILD RICE
CARAMELIZED SWEET POTATO AND KALE FRIED WILD RICE

Here’s the scoop: wild rice cooked in chicken stock is stir fried with caramelized sweet potatoes and crumbled cooked kale during a zippy Maple-Dijon Vinaigrette then sprinkled with roasted salted pepitas.

 It’s wild. Your eyes see fry , but your tonSeriously though, if you’re stuck during a entremots rut, make this fried wild rice with a side of sauteed chicken or maybe tenderloin (which will undoubtedly take a back seat to the present succulent stir fry!)

CARAMELIZED SWEET POTATO AND KALE FRIED WILD RICE

INGREDIENTS :
SERVES 4 AS A SIDE DISH

  • 3/4 cups wild rice blend + chicken broth to cook it in
  • 1 Tablespoons butter
  • 1/4 cup roasted and salted pepitas
  • 1-1/2 cups 1/2″ cubed sweet potato (about 1 medium-sized sweet potato)
  • 2 teaspoons brown sugar
  • 4 cups packed chopped curly kale (about 1/2 bunch)

For the Maple-Dijon Vinaigrette:

  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons balsamic vinegar
  • 2 cloves garlic, microplaned or finely minced
  • salt and pepper

INSTRUCTIONS :

  1. Prepare rice according to package instructions using chicken or vegetable broth in place of water. Set aside. (Can be made ahead of time.)
  2. Add ingredients for Maple-Dijon Vinaigrette in a jar with a tight fitting lid then shake to combine and set aside.
  3. Fill a wok or large skillet with water then bring to a boil. Add a heavy dash of salt and kale then boil until tender, 4-5 minutes. Drain, then when kale is cool enough to handle, squeeze out excess water with hands, crumble, and then set aside.
  4. Turn heat down to medium-high then melt butter in skillet. Add brown sugar and sweet potatoes, season with salt, then saute until tender and caramelized, 8-10 minutes.
  5. Add kale, cooked rice and Maple-Dijon Vinaigrette to the wok then toss to combine. Serve topped with pepitas.

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