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    Home » Recipes » Cooking Style » Instant Pot

    Posted on: Feb 7, 2020 · This post may contain affiliate links ·

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

    97 shares
    Jump to Recipe

    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.
    Kale Cranberry Curry Wild Rice

    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.
    Kale Cranberry Curry Wild Rice

    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. 🙂
    Kale Cranberry Curry Wild Rice

    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

    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
    Kale Cranberry Curry Wild Rice

    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!


    Recipe

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

    Healthy, Gluten-Free, Dairy-Free, Vegan option.
    Kale Cranberry Curry Wild Rice flavored with a delicious lemon vinaigrette dressing. So flavorful, nutritious, and healthy.
    5 from 2 votes
    Print Pin Rate
    Course: Sides
    Cuisine: American, Indian
    Servings: 6 servings
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Calories: 404kcal

    Equipment

    • Instant Pot

    Ingredients

    For the Kale Cranberry Curry Wild Rice

    • 2 cups uncooked wild blend rice, I like Lundberg
    • ½ teaspoon salt
    • 2 tablespoon extra virgin olive oil
    • 5 cloves garlic, finely chopped
    • 2 shallots, finely chopped
    • 5 cups chopped kale
    • ½ cup pecans, toasted & chopped
    • ¼ cup pumpkin seeds
    • ¼ cup dried cranberries
    • 2 teaspoon curry powder, I like Trader Joe's or Simply Organic

    For the Lemon Vinaigrette Dressing

    • 2 tablespoon extra virgin olive oil, I like Lucini's Premium Organic
    • 1 tablespoon red wine vinegar
    • 1 tablespoon freshly squeezed lemon juice
    • 1 tablespoon organic honey *, see Notes for vegan option
    • season well to taste
    • ¼ teaspoon 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

    Nutrition

    Calories: 404kcalCarbohydrates: 54gProtein: 12gFat: 18gSaturated Fat: 2gSodium: 230mgPotassium: 535mgFiber: 7gSugar: 9gVitamin A: 5601IUVitamin C: 55mgCalcium: 172mgIron: 3mg
    Keyword Kale, Rice, Salad
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

    Pin for later!

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      Recipe Rating




    1. Ashima says

      April 09, 2020 at 2:08 pm

      5 stars
      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!

      Reply

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