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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
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