For a gorgeous seasonal side dish, look no further. This festive wild rice dish is packed up with healthy ingredients, perfect for holiday dinner parties or weeknight family meals. The recipe is nice and easy for meal prep, too. It refrigerates well and makes a simple solution for potluck gatherings or office lunches. Add your favorite protein (chicken, fish, pork tenderloin, or tofu steaks) to transform this side into a winning dinner.
For pilaf ¾ cups wild rice blend Dash of salt, plus more to taste 4 cups packed chopped kale (about ½ bunch) 1 tablespoon butter 2 teaspoons brown sugar 1 ½ cups cubed sweet potato (about 1 medium-sized sweet potato) ¼ cup roasted and salted pumpkin seeds, for garnish
For vinaigrette 2 tablespoons extra virgin olive oil 2 tablespoons Kikkoman® Rice Vinegar 1 teaspoon sugar 1 tablespoon honey 1 teaspoon Dijon mustard 2 cloves garlic, finely minced salt and pepper to taste
Prepare rice according to package instructions, usually 45-60 minutes. Set aside. Can be cooked ahead of time.
Add ingredients for vinaigrette into a jar with a tight-fitting lid, then shake to combine and set aside.
Fill a wok or large skillet with water and bring to a boil. Add a dash of salt and kale, then boil until tender, 4-5 minutes. Drain. Once kale is cool enough to handle, squeeze out excess water with hands, crumble, and set aside.
Turn heat down to medium-high and melt butter in wok. Add brown sugar and sweet potatoes, season with salt, then sauté 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 pumpkin seeds.