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.
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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