Caramelized Sweet Potato and Kale Fried Wild Rice
Caramelized sweet potatoes combined with earthy kale and wild rice for a comforting and flavorful meal.
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.
Notes
Serve warm and enjoy the rich caramelized flavors of sweet potatoes combined with the earthy touch of kale and wild rice.