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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


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



  • 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.


  • 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!


* Vegan Option: replace honey with maple syrup

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