Description
Caramelized Sweet Potato and Kale Fried Wild Rice brings Mediterranean-inspired comfort to your dinner table. Crispy wild rice mingles with golden sweet potatoes and hearty kale, creating a nourishing one-pan meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- ¾ cup wild rice blend
- 1 ½ cups chicken stock or broth
- 1 ½ cups sweet potato, cubed into ½-inch pieces (about 1 medium sweet potato)
- 4 cups chopped curly kale, packed (about ½ bunch)
Flavor Enhancers:
- 1 tablespoon butter or vegan butter
- 2 teaspoons brown sugar
- ¼ cup roasted salted pepitas
- 2 cloves garlic, pressed or minced
- Salt and pepper, to taste
Vinaigrette Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
Instructions
- Create the maple-dijon vinaigrette by whisking together olive oil (60 milliliters or 2 fluid ounces), balsamic vinegar, pure maple syrup, dijon mustard, and minced fresh garlic in a small mixing bowl until thoroughly emulsified. Season with kosher salt and freshly ground black pepper to taste.
- Cook the wild rice blend in chicken stock following package instructions, using a ratio of rice to liquid. Allow the rice to simmer gently until liquid is fully absorbed and grains are tender, approximately 45-50 minutes.
- Prepare the kale by thoroughly washing and chopping into bite-sized pieces. Blanch the kale in boiling salted water for 3-4 minutes until vibrant green and slightly wilted.
- Drain the kale immediately and shock in ice water to halt cooking process. Squeeze out excess moisture using clean kitchen towel, then roughly chop into smaller fragments.
- Heat a large skillet over medium-high temperature. Melt unsalted butter (30 grams or ) and add dark brown sugar, creating a golden caramel base.
- Add diced sweet potatoes to the caramel, seasoning with sea salt and cracked black pepper. Sauté for 8-9 minutes, stirring occasionally, until edges become crispy and golden.
- Incorporate the blanched kale and cooked wild rice into the skillet, gently folding to distribute ingredients evenly and warm through completely.
- Drizzle the prepared maple-dijon vinaigrette over the mixture, tossing gently to ensure uniform coating and flavor distribution.
- Transfer to serving plates and garnish with roasted salted pepitas for additional texture and nutty complexity.
Notes
- Boost flavor by using chicken stock instead of water when cooking wild rice, enhancing the overall taste profile.
- Prepare wild rice ahead of time and refrigerate up to 3 days in advance for convenient meal planning.
- Blanch kale quickly to maintain its vibrant color and remove any bitterness while ensuring tender texture.
- Caramelize sweet potatoes with brown sugar to create a delightful sweet and savory balance in the dish.
- Add roasted pepitas as a final garnish for a satisfying crunch and nutty undertone that elevates the entire recipe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Fusion
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 8 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 10 mg