Wild Rice with Carmelized Sweet Potatoes and Kale

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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.

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