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