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Kale Cranberry Curry Wild Rice recipe with step by step photos. Kale Cranberry Curry Wild Rice flavored with a delicious lemon vinaigrette dressing. So flavorful, nutritious, and healthy.
Do you ever go on vacation and just sleep? If it’s a beach vacation, I’m especially guilty. I needed a beach vacation so bad, one where I could just relax, drink, eat, sleep, and do nothing. Mexico was the ideal location for me since I love Mexican food. And yes, my Los Cabos post is coming soon.
While in Mexico, I found myself taking naps on our balcony where I could hear the sound of beach waves crashing. It was magical, I slept like a baby. The last time I slept outside like that was when I visited India as a kid.
I cherished every minute of my time in Mexico because I knew I’d be back at work soon. Getting back to work is always hard the first week, but thank God it’s Friday. 🙂
Onto this Kale Cranberry Curry Wild Rice Salad. Since there’s kale in it technically this qualifies as a salad. This delicious kale salad is flavorful, nutritious, has crunch, and good fats. Enjoy!
kale cranberry curry wild rice is:
Fragrant
Delicious
Nutritious
Loaded with Good Fats
Healthy
Gluten-Free
Dairy-Free
Vegetarian
Vegan Option (replace honey with maple syrup)
A Perfect Side Dish
how to make kale cranberry curry wild rice recipe step by step?
1. Cook the wild rice in an Instant Pot. 2 cups rice and 2 cups water. Cooking Time – High Pressure 28 minutes, Natural Release 10 mins.
2. Toast the pecans until fragrant, about 5 minutes on medium heat.
3. Finely chop the garlic and shallots. Roughly chop the kale.
4. Prepare the Lemon Red Wine Vinaigrette.
5. Heat up a dutch oven castiron on medium heat. Once hot, add oil, followed by garlic and shallots. Cook for about 2-3 minutes until golden.
6. Add all the kale. Gently stir. Season with salt. It’ll wilt in about 2-3 minutes.
7. Like so. Kale has wilted.
8. Check on your rice, it should be done.
9. Add all the rice to the kale – a little bit at a time.
10. Add pumpkin seeds and dried cranberries.
11. Pour the dressing all over. Stir well.
12. Add toasted chopped pecans.
13. Top with curry powder – I used Trader Joe’s brand, Simply Organic or any other brand works too. Stir well and enjoy!
Kale Cranberry Curry Wild Rice (healthy, gluten-free, dairy-free, vegetarian)
EQUIPMENT
INGREDIENTS
For the Kale Cranberry Curry Wild Rice
- 2 cups uncooked wild blend rice, I like Lundberg
- 1/2 tsp salt
- 2 tbsp extra virgin olive oil
- 5 cloves garlic, finely chopped
- 2 shallots, finely chopped
- 5 cups chopped kale
- 1/2 cup pecans, toasted & chopped
- 1/4 cup pumpkin seeds
- 1/4 cup dried cranberries
- 2 tsp curry powder, I like Trader Joe's or Simply Organic
For the Lemon Vinaigrette Dressing
- 2 tbsp extra virgin olive oil, I like Lucini's Premium Organic
- 1 tbsp red wine vinegar
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp organic honey *, see Notes for vegan option
- season well to taste
- 1/4 tsp black pepper
INSTRUCTIONS
Prep
- Cook the wild rice in an Instant Pot. 2 cups rice and 2 cups water. Cooking Time - High Pressure 28 minutes, Natural Release 10 mins.
- Toast the pecans until fragrant, about 5 minutes on medium heat.
- Finely chop the garlic and shallots. Roughly chop the kale.
- Prepare the Lemon Red Wine Vinaigrette.
Cook
- Heat up a dutch oven castiron on medium heat. Once hot, add oil, followed by garlic and shallots. Cook for about 2-3 minutes until golden.
- Add all the kale. Gently stir. Season with salt. It'll wilt in about 2-3 minutes.
- Like so. Kale has wilted.
- Check on your rice, it should be done.
- Add all the rice to the kale - a little bit at a time.
- Add pumpkin seeds and dried cranberries.
- Pour the dressing all over. Stir well.
- Add toasted chopped pecans.
- Top with curry powder - I used Trader Joe's brand, Simply Organic or any other brand works too. Stir well and enjoy!
I made this rice last week and it was the best rice ever! My husband and son loved it. It was so easy to make!