The pot lid rattles and you know dinner is almost ready. You sense that rich aroma thinkin about the caramelized sweet potatoes and earthy kale mingling with wild rice. The sound stirs your hunger, makin it hard to wait much longer.
You recall how the kitchen kinda fills with warm smells — the sweet hint from brown sugar on potatoes, the deep broth depth as chicken stock simmers the rice. You feel this simple mix is turning into a cozy meal perfect for any night when you want somethin hearty but easy.
The float valve bounces a bit more and you remember the recipes where rice gotta be just right — neither mushy nor dry. It’s that tender pull moment you wait for. You’re close to diggin in, and this dish is gonna hit the spot just how you imagined.
Why This Recipe Works Every Single Time
- The wild blend rice holds up perfect in a pressure cooker; it cooks fully but stays firm.
- The caramelization on sweet potatoes adds a sweet flavor layer that balances the kale’s earthiness.
- Natural release keeps the rice fluffy instead of sticky or mushy.
- The combination of chicken broth and butter creates a rich, deep broth depth you can smell and taste.
- Using balsamic and maple syrup dressing pulls everything together with a nice tangy sweetness.
- The pepitas bring a crunchy pop and nutty flavor contrast.
- The slow release and natural timing give you the most tender pull on rice and veggies alike.
All the Pieces for This Meal
- ¾ cup Wild Blend Rice (I like Lundberg Wild-Blend here)
- 1-½ cups chicken stock or broth (the heart of your broth depth)
- 1 Tablespoon butter (for melting and caramelizing sweet potatoes)
- 1-½ cups ½-inch cubed sweet potato (about 1 medium sweet potato)
- 2 teaspoons brown sugar (sweetens those caramelized edges)
- 4 cups packed chopped curly kale (about half a bunch, gives that earthy green touch)
- ¼ cup roasted salted pepitas (for crunch and roasted yum)
- 2 Tablespoons extra virgin olive oil (to mix into dressing)
- 2 Tablespoons balsamic vinegar, 1 Tablespoon pure maple syrup, 1 teaspoon Dijon mustard (combine these for the sweet and tangy dressing)
- Plus 2 cloves garlic, pressed or minced, salt and pepper to taste
Your Complete Cooking Timeline
Step 1: Rinse your wild blend rice under cold water and drain. This helps keep it from gettin all sticky.
Step 2: Put the rinsed rice and chicken stock into a medium saucepan. Bring it to a boil, then drop it to low, cover, and simmer for about 40 minutes. You’ll know it’s done when the liquid’s soaked up and the grains are tender.
Step 3: While rice cooks, melt that butter in a big skillet over medium heat. Toss in cubed sweet potatoes and sprinkle with brown sugar. Stir it around so every piece gets coated in sweetness.
Step 4: Let sweet potatoes cook for about 10 minutes until caramelized and tender. You’ll see some edges turn golden, that’s the good stuff.
Step 5: Add chopped kale to the skillet and cook it down for 5 minutes. It’ll wilt and shrink but keep that nice green color.
Step 6: In a small bowl, whisk olive oil, balsamic vinegar, maple syrup, and Dijon mustard together. This little dressing is where your flavor gonna pop.
Step 7: Once rice is done, fluff it with a fork and add it to the skillet with sweet potatoes and kale. Pour that dressing right on top, stir in the pepitas too. Let it heat for a few more minutes so everything blends.
Step 8: Serve it warm and get ready to enjoy a full plate of colors, textures, and flavors that just hit right.
Valve Hacks You Need to Know
- Keep an eye on the float valve to know when it’s up and cooking pressure is reached.
- Natural release is your best friend here, it keeps rice fluffier without makin it mushy.
- Slow release by carefully turning the valve lets steam out gentle like, prevents spitting or splattering.
- If you gotta walk away, natural release means you don’t gotta rush the rice and veggies.
- Quick release might work for some foods but not for rice that needs tender pull time.
When You Finally Get to Eat
You sense the warm steam rising off your plate, that balsamic maple glaze catching the light just right. The sweet potatoes are tender with caramelized edges that kinda melt in your mouth.
The kale brings a slightly chewy bite that balances the soft rice and sweet potatoes real well. You feel the pepita crunch pop now and then, makin every mouthful interesting.
The flavors all dance together — a mix of sweet, tangy, and earthy that keeps you coming back for more. It’s simple but feels like somethin special, the kinda comfort you wanna savor slowly.
Making It Last All Week Long
Leftovers chill real good in an airtight container in your fridge. You can reheat in your pressure cooker or microwave, just add a splash of broth to keep it moist.
Freezing is also a good move if you wanna save some for later. Put portions in freezer-safe bags, press out air, and thaw overnight in fridge before reheating.
When reheating, stir occasionally so it heats evenly and you get that tender pull texture again. This meal holds flavor even after sittin a couple days. It’s a good helper for busy weeknights.
Common Questions and Real Answers
- Can I use vegetable broth instead of chicken stock? Yep, veggie broth works fine if you want a plant-based option. It won’t change the broth depth much.
- What if I don’t have pepitas? Sunflower seeds or chopped nuts can swap in for that crunch just right.
- Is it okay to skip the maple syrup? You can try honey or leave it out but syrup adds a nice natural sweetness that balances the balsamic.
- How do I know when the rice is done perfectly? The tender pull when you fluff with a fork tells you it’s ready. If still chewy, cook a bit longer or add more broth on next try.
- Can I make this vegan? Just swap butter for olive oil and use veggie broth. It works real good that way.
- Why do I gotta do the natural release? Natural release lets the pressure drop slow so rice finishes cooking gently without gettin mushy. It keeps the texture just right.
For more easy and delicious recipes using your pressure cooker, check out our Creamy Garlic Shrimp and Rice Skillet and Creamy Steak Pasta – Ready in 30 Minutes for more hearty meals perfect for weeknights.
Caramelized Sweet Potato and Kale Fried Wild Rice
Equipment
- 1 Medium saucepan for cooking rice
- 1 Large skillet for caramelizing sweet potatoes
- 1 Small bowl for mixing dressing
Ingredients
Ingredients
- ¾ cup Wild Blend Rice Lundberg Wild-Blend recommended
- 1-½ cups chicken stock or broth the heart of your broth depth
- 1 Tablespoon butter for melting and caramelizing sweet potatoes
- 1-½ cups sweet potato ½-inch cubed, about 1 medium sweet potato
- 2 teaspoons brown sugar sweetens those caramelized edges
- 4 cups curly kale packed, chopped, gives that earthy green touch
- ¼ cup roasted salted pepitas for crunch and roasted yum
- 2 Tablespoons extra virgin olive oil to mix into dressing
- 2 Tablespoons balsamic vinegar for the sweet and tangy dressing
- 1 Tablespoon pure maple syrup not pancake syrup
- 1 teaspoon Dijon mustard for the sweet and tangy dressing
- 2 cloves garlic pressed or minced
- salt and pepper to taste
Instructions
Instructions
- Rinse your wild blend rice under cold water and drain. This helps keep it from gettin all sticky.
- Put the rinsed rice and chicken stock into a medium saucepan. Bring it to a boil, then drop it to low, cover, and simmer for about 40 minutes. You’ll know it’s done when the liquid’s soaked up and the grains are tender.
- While rice cooks, melt that butter in a big skillet over medium heat. Toss in cubed sweet potatoes and sprinkle with brown sugar. Stir it around so every piece gets coated in sweetness.
- Let sweet potatoes cook for about 10 minutes until caramelized and tender. You’ll see some edges turn golden, that’s the good stuff.
- Add chopped kale to the skillet and cook it down for 5 minutes. It’ll wilt and shrink but keep that nice green color.
- In a small bowl, whisk olive oil, balsamic vinegar, maple syrup, and Dijon mustard together. This little dressing is where your flavor gonna pop.
- Once rice is done, fluff it with a fork and add it to the skillet with sweet potatoes and kale. Pour that dressing right on top, stir in the pepitas too. Let it heat for a few more minutes so everything blends.
- Serve it warm and get ready to enjoy a full plate of colors, textures, and flavors that just hit right.
