Caramelized Sweet Potato and Kale Fried Wild Rice is a flavor-packed gluten-free side dish thatis anything but forgettable!
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Thanks to Real Simple’s new issue that’s all about organizing I’ve been on an all-out organizational bender for the past week and a half…and I haven’t even cracked open the magazine! Guess I just needed to put out into the universe that I was ready to start and voila – I started.
Funny how that works.
Anyway, first up was my pantry’s rice/grain drawer which is always packed to the gills. I usually prefer brown while Ben likes white, but we both love wild rice blends and make a pot all the time as an easy yet hearty side dish with dinner. Needless to say, this drawer benefited from a little TLC!
I used the aforementioned wild rice blend to give our standard side dish a little zing. Caramelized Sweet Potato and Kale Fried Wild Rice was the result!
Fried rice meets sizzlingsalad meets HELLO delicious in this yummy, one-skillet stir fried side dish that’s full of tongue-tingling flavor.
Here’s the scoop: wild rice cooked in chicken broth is stir fried with caramelized sweet potatoes and crumbled cooked kale in a zippy Maple-Dijon Vinaigrette thensprinkled with roasted salted pepitas. It’s wild. Your eyes see stir fry, but your tongue tastes warm rice saladwith pops of dijon, maple, and sweet potato.So, so awesome – anddefinitelynot too sweet.
If you’re stuck in a side dish rut, make this fried wild rice with a side of sauteed chicken or even pork tenderloin (which will undoubtedly take a back seat to this succulent stir fry!)
Start by cooking 3/4 cups wild rice blend in chicken brothinstead of water according to package directions. You can absolutely make this a day or two ahead of time to save some…time!
Meanwhile remove 1/2 bunch curly kale from thestems then chop to get 4 packed cups chopped kale.This is a great intro dish to kale for newbiesas it’s very tender in the end.
Tip:to easily stripthe kale from the stems, gripthe leaves at the thickest end of the stem then pull the stem out with the other hand (kind of like stripping fresh thyme leaves from the stem.) Saves SO much time!
Filla wok or large skillet with water then bring to a boil. Add kale and a heavydash of salt then boil until tender, 4-5 minutes. Drain then, when the kale is cool enough to handle, squeeze the excess moisture out and crumble – just like you would do to a package of frozen spinach.
Next, chop 1 medium-sized sweet potato into 1/2″ cubes to get 1-1/2 cups sweet potatoes. First peel the potato then cut it in half. Next, slice eachhalf into 1/2″ planks.
Lay the planks on their side then cut into 1/2″ slices, and then chop. Voila, sweet potato cubes!
Add the sweet potatoes to 1 Tablespoon butter, 2 teaspoonsbrown sugar, and a dash of saltin the wokover medium-high heat then stir fry until tender and caramelized, 8-10 minutes.
Meanwhile, mix up the Maple-Dijon Vinaigrette. That’s just 2 Tablespoons each extra virgin olive oil and balsamic vinegar, 1 Tablespoon maple syrup, 1 teaspoon Dijon mustard, 2 minced garlic cloves, salt, and pepper. Add the ingredients to a jar with a tight fitting lid then shake, shake, shake!
Add the cooked rice and kale to the caramelized sweet potatoes then drizzle in the vinaigrette and toss until sizzling.
Whee!
Scoop onto plates then sprinkle with roasted and salted pepitas (pumpkin seeds, y’all.) You can usually find these right in the bulk bins and they add a wonderful crunch.
Caramelized Sweet Potato and Kale Fried Wild Rice is unexpected, filling, and seriouslydelish. Although there’s both maple syrup and brown sugar in the recipe I don’t think it’s too sweet as the wild rice simmered in chicken broth and kale offset the sweetness. Hope you enjoy!
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Caramelized Sweet Potato and Kale Fried Wild Rice
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5/5 (25 REVIEWS)
Description
Caramelized Sweet Potato and Kale Fried Wild Rice is a flavor-packed side dish that is anything but forgettable!
Ingredients
serves 4 as a side dish
- 3/4 cups wild rice blend + chicken broth to cook it in
- 1 Tablespoons butter or vegan butter
- 1-1/2 cups 1/2″ cubed sweet potato (about 1 medium-sized sweet potato)
- 2 teaspoons brown sugar
- 4 cups packed chopped curly kale (about 1/2 bunch)
- 1/4 cup roasted and salted pepitas
- For the Maple-Dijon Vinaigrette:
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 2 cloves garlic, microplaned or finely minced
- salt and pepper
Directions
- Prepare rice according to package instructions using chicken or vegetable broth in place of water. Set aside. (Can be made ahead of time.)
- Add ingredients for Maple-Dijon Vinaigrette in a jar with a tight fitting lid then shake to combine and set aside.
- Fill a wok or large skillet with water then bring to a boil. Add a heavy dash of salt and kale then boil until tender, 4-5 minutes. Drain, then when kale is cool enough to handle, squeeze out excess water with hands, crumble, and then set aside.
- Turn heat down to medium-high then melt butter in skillet. Add brown sugar and sweet potatoes, season with salt, then saute 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 pepitas.
Notes
To easily strip the kale from the stems, grip the leaves at the thickest end of the stem then pull the stem out with the other hand (kind of like stripping fresh thyme leaves from the stem.)
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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173 Comments
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Kim 04.10.2024 This is hands down our family’s favorite side dish ever. I typically double the dressing (because it’s too good not to) and add about 4 oz of crumbled honey goat cheese. Any holiday. Any day. Delish! Thank you!
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- Kristin 04.11.2024
Oh my gosh, I am so so happy to hear that, Kim!! LOVE the addition of goat cheese too —such a good idea! Thank you so very much for your feedback!
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- Sara 12.23.2023
Save yourself some time and skip the part of cooking the kale. I just massage it and chop it small enough and it’s tender without boiling first.
Love this recipe!! We like to add chopped chicken sausage for some proteinReply
- Kristin 12.24.2023
Great tip, Sara! So glad you were able to make this recipe your own!
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- Jen 12.02.2023
This was SO good! I made it for dinner tonight as the main dish and I’m already looking forward to having it again. I added sautéed mushrooms, subbed toasted walnuts for the pepitas (that’s what I had on hand) and sprinkled some pomegranate arils before serving. My husband and I absolutely loved it! Thank you for a great recipe!
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- Kristin 12.04.2023
Love the additions of pomegranates and mushrooms, Jen! Thrilled you were able to make this dish your own!
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- Camilla 11.12.2023
Excellent! I plan make this often!
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- Kristin 11.14.2023
I’m thrilled to hear that, Camilla! So glad this dish was a hit!
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- Allison 10.20.2023
Can I use jasmine rice?
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- Kristin 10.23.2023
Sure!
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- Teresa 10.02.2023
This is delicious! I’ll be enjoying it for lunches this week. Yum!
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- Kristin 10.03.2023
I’m so glad you loved it, Teresa! Thank you so much for your feedback!
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- Denise Dorsey 10.02.2023
One of my favorite fall recipes. I make this at “Friendsgiving” for my vegan friends, use veggie broth in place of the chicken broth. A great colorful dish and delicious too.
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- Foster Beach 09.01.2023
Loved how it turned out! I adapted it a bit: delicata squash in the air fryer, wild rice in the Instant Pot. Then put it all together in the skillet. I used toasted pecans instead pepitas. I also added raisins but they weren’t needed. The vinaigrette added the perfect amount of sweetness. A wonderful way to kick off fall cooking!m
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- Kristin 09.07.2023
Love this adaptation, Foster!! And you’re right – such a great way to kick off the fall cooking season!
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- Sonya B 01.17.2023
This Caramelized Sweet Potato and Kale Fried Wild Rice dish is so good. I didn’t have the pumpkin seeds so I will make it again to taste it that way. Yummy
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- Kristin 01.19.2023
Thank you so much for your feedback, Sonya! I’m so glad you loved this recipe! :)
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- Monica 11.01.2022
I’m going to use dinosaur kale and guessing since it is softer, that it doesn’t need all of the prep. Wish me luck!
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- Kristin 11.15.2022
I hope it’s a hit, Monica!
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- Karen 10.23.2022
I’m thinking of using this basic idea as a stuffing for squash.
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- Kristin 10.25.2022
Love that idea!!
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- Pam 10.20.2022
This was delicious!
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- Kristin 10.21.2022
I’m thrilled to hear that, Pam!
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- Elizabeth Mong 09.22.2022
Do you think it’d be possible to use frozen, chopped kale?
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- Kristin 09.22.2022
For sure!
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hi, i'm kristin!
I’m a Midwestern wife and Mama, and after being diagnosed with Celiac Disease in 2013 I began sharing delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Welcome!
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