Wild Rice with Carmelized Sweet Potatoes and Kale

Wild rice is an aquatic grass seed that is locally grown and highly valued by Anishinaabe people.  It is low in fat, high in protein, fibre and other important nutrients.

1 cup wild rice

1 tbsp. butter

1 large sweet potato, peeled and cubed into 1/2″ pieces (about 2 cups)

2 tbsp maple syrup

4 cups packed chopped or baby  kale

1/4 cup dried cranberries (optional)

1/4 cup roasted and salted pumpkin seeds*

Maple Dijon Sauce:

2 tbsp. extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp maple syrup

1 tsp Dijon mustard

2 cloves garlic, minced

salt and pepper to taste

Place rice and 4 cups water or broth in saucepan.  Bring to boil, reduce heat to simmer, cover and cook for 45 minutes.  Drain any excess water.

Place ingredients for sauce in a small jar with lid and shake to combine. Set aside.

Heat a wok or large skillet on medium and add butter till melted. Add maple syrup and sweet potatoes. Season with salt and pepper. and saute until tender and caramelized (about 8-10 minutes).

Add kale, cooked and drained wild rice and sauce. Toss to combine and cook till kale is just wilted. Stir in cranberries.

Served topped with pumpkin seeds.

Serves 4-6.

*Purchase raw pumpkin seeds and toast them in a 325 degree oven for about 5 minutes.  Season with salt.