CARAMELIZED SWEET POTATO AND KALE FRIED WILD RICE

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

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!)

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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