Ingredients
- Cooked Wild Rice: 3 cups (cold, day-old preferred)
- Sweet Potato: 1 large (peeled and diced into 1/2-inch cubes)
- Kale: 4 cups (packed, stems removed and roughly chopped)
- Neutral Oil (e.g., Avocado or Canola): 4 tablespoons (divided)
- Maple Syrup (or light brown sugar): 2 tablespoons
- Garlic: 3 cloves (minced)
- Soy Sauce (or Tamari): 3 tablespoons
Instructions
- Step 1: In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the diced sweet potato and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned. Stir in the maple syrup and cook for 1 minute until caramelized, then remove the sweet potatoes from the pan and set aside.
- Step 2: Add the remaining 2 tablespoons of oil to the skillet. Add the minced garlic and sauté for 30 seconds until fragrant. Add the chopped kale and a pinch of salt, tossing until the kale has wilted down completely, about 2-3 minutes.
- Step 3: Push the kale and garlic mixture to one side of the skillet (or remove entirely for more space). Add the cold wild rice to the cleared hot spot. Break up the rice with a spatula and fry for 3-4 minutes until it begins to crisp slightly and is heated through.
- Step 4: Return the caramelized sweet potatoes to the skillet, if you removed them. Pour the soy sauce (or Tamari) over the rice and vegetables. Toss all ingredients together vigorously to ensure the sauce coats the rice and the sweet potato and kale are evenly distributed and piping hot.
- Step 5: Taste and adjust seasoning if needed, then serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, though the wild rice may firm up slightly upon chilling.
- For best texture, reheat individual portions in a lightly oiled skillet over medium heat until piping hot, ensuring the wild rice regains some of its crispness.
- Elevate the flavor profile by serving this sweet and savory dish topped with a fried or jammy egg, or a sprinkle of toasted sesame seeds for added texture.
- Chef’s Tip: Once the sweet potatoes are caramelized with the maple syrup, ensure you remove them from the pan immediately so they retain their shape and do not dissolve while the kale and rice are cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American