This recipe was 100% inspired by this particular one I found on pinterest that was gluten free and looked SO good. I tweaked it just a bit to cater to what I had in my pantry and ran with it. Amy recently stopped eating gluten and since she was coming to shoot the photos/eat I figured I would make something she could actually eat. Dessert too! (I'll post that one in a few days.) Anyways, this was super tasty and easy. Enjoy!
- 1 cup wild rice
- 2 cups chicken broth
- 1 tablespoon butter
- 1 large sweet potato, peeled & cubed
- 2 teaspoons brown sugar
- 1 bunch of kale, chopped
- 2 handfuls of pepitas
- 2 tablespoons olive oil
- 2 tablespoons balsamic
- 1 tablespoon maple syrup
- 1 tablespoon honey mustard
- 2 cloves of garlic, pressed
- In a medium sized pot combine your wild rice and chicken broth. Bring to a boil and lower the heat to a medium. Cook until all the chicken broth has been absorbed. This took me awhile - check your package for a time estimate.
- Prep your sweet potato and kale.
- In a small to medium sized sauce pan melt your butter over medium heat. Add in the brown sugar and sweet potatoes. Cook until they begin to caramelize. Took about 10 minutes for me and is officially my new favorite way to prepare sweet potatoes!
- Bring water to boil in a large size sauce pan. Toss in your kale and salt. Boil for about 5 minutes. Remove, drain and squeeze out any excess water.
- Combine dressing ingredients in a jar to shake or a bowl to mix.
- Place kale in your serving bowl and toss in your dressing. Add in your wild rice & sweet potatoes. Top with pepitas & you're set!
Photography by Amy Frances.