Wild Rice, Kale, and Cranberry Pilaf ~

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This recipe can be made ahead of time and reheated before serving. Just before serving, try sprinkling on some Candied Walnuts or roasted hazelnuts! For directions on how to soak and cook wild rice you can see directions in our newest book or simply cook as you do any type of rice using 1 1/2 cups wild rice per 3 1/2 cups water (draining off excess liquid after cooking). Then let the rice cool completely before using. If you don’t like the tart, bitterness of fresh cranberries you can substitute dried cranberries (sweetened with apple juice) for the fresh and omit the maple syrup.

2 tablespoons extra virgin olive oil
1 large red onion, chopped
1 cup fresh cranberries
4 cups chopped kale (about 1 large bunch)
5 to 6 cups cooked wild rice
1/2 teaspoon sea salt or Herbamare
1/4 teaspoon freshly ground black pepper
2 tablespoons maple syrup (optional)

Heat a deep 11 or 12-inch skillet over medium heat. Add the oil then the onions and sauté for about 5 minutes or until softened and beginning to change color. Then add the cranberries and kale; sauté about 5 minutes more.

Add the cooked wild rice, salt, and pepper; sauté 5 to 6 more minutes. Stir in maple syrup. Taste and adjust seasonings if necessary. Serve warm. Source: www.NourishingMeals.com

More Side Dish Recipes:
Black Quinoa Quinoa and Roasted Pumpkin Salad
Pumpkin Quinoa Cornbread
Holiday Cranberry Sauce

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