- 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.
Caramelized Sweet Potato Wild Rice Pilaf
Yield
Serves 6
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
kikkoman products used:
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
