Kale Cranberry Curry Wild Rice (healthy, gluten-free, dairy-free)

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!

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Kale Cranberry Curry Wild Rice (healthy, gluten-free, dairy-free, vegetarian)

Kale Cranberry Curry Wild Rice flavored with a delicious lemon vinaigrette dressing. So flavorful, nutritious, and healthy.

5 from 2 votes

Course Sides

Cuisine American, Indian

Diet Healthy, Gluten-Free, Dairy-Free, Vegan option.

Servings: 4 people

Calories:

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!

Notes

* Vegan Option: replace honey with maple syrup

Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

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