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February 7, 2020 1 Comment

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.
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!


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5 from 1 vote

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.


Course Side Dish
Cuisine American, Indian
Keyword Kale, Rice, Salad
DietHealthy, Gluten-Free, Dairy-Free, Vegan option.
Servings 4 people


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! I love seeing your creations!

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Filed Under: American, Christmas, Dairy-Free, Fall, Gluten-Free, Healthy-ish Meals, Indian, Instant Pot, Pecans, Rice, Salads & Fruits, Sides, Thanksgiving, Vegan, Vegetarian, Wild Rice, Winter Tagged With: Recipes

Previous Post: « Salmon Tikka Masala (whole30, paleo, dairy-free)
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Reader Interactions

Comments

  1. Ashima says

    April 9, 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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A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

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BAKED STRAWBERRY FRENCH TOAST
🔺INGREDIENTS
4 eggs
1 1/2 cups whole milk
2 tbsp sugar
2 tbsp light brown sugar
2 tsp vanilla
1/4 tsp salt
1 cup strawberries, sliced
8 slices @stpierrebakeryus brioche bread, 1-inch cubes
1 tbsp sugar, for topping
Powdered sugar, for garnish
Maple syrup, for garnish
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🔺DIRECTIONS
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2. Cube 8 slices of brioche bread - this should yield roughly 5 cups.
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9. Top baking dish with 1 tbsp of sugar.
10. Place in the oven for 60 minutes or until the top is golden brown.
11. Serve hot. Top with powdered sugar and maple syrup. #brunch
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