Caramelized Sweet Potato and Kale Fried Wild Rice
A warm bowl of fried rice featuring caramelized sweet potatoes and kale, offering a delightful balance of sweet and savory flavors packed with nutrients.
Ingredients
For the Fried Rice
- ¾ cup wild rice blend Look for brands like Lundberg or Trader Joe's for a great mix.
- 1½ cups chicken stock or broth Homemade is best, but low-sodium vegetable broth works too.
- 1 Tbsp butter (or vegan butter) I recommend Earth Balance for a vegan option.
- 1½ cups sweet potato, peeled and diced into ½” cubes (~1 medium potato)
- 2 tsp brown sugar Use dark brown for a richer flavor.
- 4 cups packed chopped curly kale (~½ bunch, stems removed)
- ¼ cup roasted salted pepitas Great for crunch—buy in bulk for savings.
For the Maple-Dijon Vinaigrette
- 2 Tbsp extra virgin olive oil I love using California Olive Ranch.
- 2 Tbsp balsamic vinegar Go for a quality aged variety for sweetness.
- 1 Tbsp pure maple syrup Real syrup makes a world of difference!
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
Cook the Wild Rice
- In a small saucepan, combine the wild rice blend with chicken stock. Bring to a boil, reduce to a simmer, and cook according to package directions (usually around 30-40 minutes). Drain and set aside.
Blanch the Kale
- Bring a pot of salted water to a boil. Add the chopped kale and blanch for about 4-5 minutes until tender. Drain and squeeze out excess moisture, crumbling it slightly as you do.
Caramelize the Sweet Potato
- In a skillet over medium-high heat, melt the butter and add the brown sugar. Once hot, toss in the diced sweet potato and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the potatoes are tender and beautifully caramelized.
Prepare the Vinaigrette
- While the sweet potatoes are cooking, whisk together the ingredients for the vinaigrette in a small bowl or jar. Adjust salt and pepper to taste.
Combine Everything
- To the skillet with the sweet potatoes, add the cooked wild rice and blanched kale. Drizzle the vinaigrette over the top and toss gently until everything is heated through and well-coated, about 2-3 minutes.
Serve
- Dish out the fried rice onto plates, garnishing each serving with a generous sprinkle of roasted pepitas for that delightful crunch!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Just reheat in a skillet over low heat. Feel free to prepare the sweet potatoes and kale in advance! You can also cook the wild rice a day before. This dish can be adjusted to be gluten-free, vegan, or paleo.