Caramelized Sweet Potato and Kale Fried Wild Rice

• Gluten free

• Produce

  • 1 1/2 cups 1/2″ cubed sweet potato
  • 4 cups Curly kale, packed
  • 2 cloves Garlic

• Canned Goods

  • 3/4 cups Wild rice blend + chicken broth to cook it in

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp Maple syrup

• Baking & Spices

  • 2 tsp Brown sugar
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pepitas, roasted and salted

• Dairy

  • 1 tbsp Butter

Found on iowagirleats.com

Description

Ingredients

• 3/4 cups wild rice blend + chicken broth to cook it in
• 1 Tablespoons butter
• 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)
• 1/4 cup roasted and salted pepitas
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 2 cloves garlic, microplaned or finely minced
• salt and pepper

Directions

• Prepare rice according to package instructions using chicken or vegetable broth in place of water. Set aside. (Can be made ahead of time.) Add ingredients for Maple-Dijon Vinaigrette in a jar with a tight fitting lid then shake to combine and set aside. 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. 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. Add kale, cooked rice and Maple-Dijon Vinaigrette to the wok then toss to combine. Serve topped with pepitas.