Thanks to Real Simple’s new issue that’s all about organizing I’ve been on an all-out organizing bender for the past week and a half…and I haven’t even cracked open the magazine. I know, totally ridiculous seeing as how I stalked six different stores over a two week time span to find it, only to turn around and relegate it to the bottom of my “to do/sort/organize” basket.
Oh the irony!
Although I haven’t made it past the cover quite yet, the mag planted a little seed in my mind and I’ve been on a mission to slowly but surely organize every despicable space in my house since picking it up.
Downstairs coat closet: from barely being able to shut the door to meticulously sorted and organized. Baby jackets and bags go on the hooks on the back of the door, adult coats get hung up. There was some initial confusion with the hooks and adult coats but I think we’re all good now.
Laundry/mud room: from entering with squinted eyes so I wouldn’t have to focus on the disaster it’d become to stealing glances inside to admire how big and roomy it now looks thanks to shoe bins and sorted shelves.
Freezer: from cracking open the door so heaps of half-eaten bags of sweet corn wouldn’t fall to my feet to letting a cold breeze rush through the kitchen as it swings wide open putting our tater tot collection on full display (and it is a collection – extra crispy, regular, seasoned, sweet potato, etc., etc., etc., #cantstopwontstop)
Up next? My office. Piles, people. Just, piles. That’s all you need to know. Oh and a pack & play and a mattress. Like I said, despicable.
Anyway, one tiny sliver of the house that actually doesn’t need organizing is my pantry’s rice/grain drawer. Ben and I eat it so often that I’m pretty much forced to keep this space in tip top shape. Once a bag is opened it’s immediately transferred to a mason jar with the label cut from the bag then stuck inside so I know what it is and how long to cook it.
I usually prefer brown while Ben likes white, but we both love wild rice blends and make a pot all the time as an easy yet hearty side with dinner. Recently though I wanted to switch things up and give our simple side dish staple some zing. Enter Caramelized Sweet Potato and Kale Fried Wild Rice!
Fried rice meets sizzling salad meets HELLO delicious in this yummy, one-skillet stir fried side dish that’s full of tongue-tingling flavor.
Here’s the scoop: wild rice cooked in chicken broth is stir fried with caramelized sweet potatoes and crumbled cooked kale in a zippy Maple-Dijon Vinaigrette then sprinkled with roasted salted pepitas. It’s wild. Your eyes see stir fry, but your tongue tastes warm rice salad with pops of dijon, maple, and sweet potato. So, so awesome – and definitely not too sweet.
If you’re stuck in a side dish rut, make this fried wild rice with a side of sauteed chicken or even pork tenderloin (which will undoubtedly take a back seat to this succulent stir fry!)
Start by cooking 3/4 cups wild rice blend in chicken broth instead of water according to package directions. You can absolutely make this a day or two ahead of time to save some…time!
Meanwhile remove 1/2 bunch curly kale from the stems then chop to get 4 packed cups chopped kale. This is a great intro dish to kale for newbies as it’s very tender in the end.
Tip: to easily strip the kale from the stems, grip the leaves at the thickest end of the stem then pull the stem out with the other hand (kind of like stripping fresh thyme leaves from the stem.) Saves SO much time!
Fill a wok or large skillet with water then bring to a boil. Add kale and a heavy dash of salt then boil until tender, 4-5 minutes. Drain then, when the kale is cool enough to handle, squeeze the excess moisture out and crumble – just like you would do to a package of frozen spinach.
Next, chop 1 medium-sized sweet potato into 1/2″ cubes to get 1-1/2 cups sweet potatoes. First peel the potato then cut it in half. Next, slice each half into 1/2″ planks.
Lay the planks on their side then cut into 1/2″ slices, and then chop. Voila, sweet potato cubes!
Add the sweet potatoes to 1 Tablespoon butter, 2 teaspoons brown sugar, and a dash of salt in the wok over medium-high heat then stir fry until tender and caramelized, 8-10 minutes.
Meanwhile, mix up the Maple-Dijon Vinaigrette. That’s just 2 Tablespoons each extra virgin olive oil and balsamic vinegar, 1 Tablespoon maple syrup, 1 teaspoon Dijon mustard, 2 minced garlic cloves, salt, and pepper. Add the ingredients to a jar with a tight fitting lid then shake, shake, shake!
Add the cooked rice and kale to the caramelized sweet potatoes then drizzle in the vinaigrette and toss until sizzling.
Whee!
Scoop onto plates then sprinkle with roasted and salted pepitas (pumpkin seeds, y’all.) You can usually find these right in the bulk bins and they add a wonderful crunch!
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Caramelized Sweet Potato and Kale Fried Wild Rice
Description
Caramelized Sweet Potato and Kale Fried Wild Rice is a flavor-packed side dish that is anything but forgettable!
Ingredients
- 3/4 cups wild rice blend + chicken broth to cook it in
- 1 Tablespoons butter
- 1-1/2 cups 1/2″ cubed sweet potato (about 1 medium-sized sweet potato)
- 2 teaspoons brown sugar
- 4 cups packed chopped curly kale (about 1/2 bunch)
- 1/4 cup roasted and salted pepitas
- For the Maple-Dijon Vinaigrette:
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 2 cloves garlic, microplaned or finely minced
- salt and pepper
Directions
- Prepare rice according to package instructions using chicken or vegetable broth in place of water. Set aside. (Can be made ahead of time.)
- Add ingredients for Maple-Dijon Vinaigrette in a jar with a tight fitting lid then shake to combine and set aside.
- Fill a wok or large skillet with water then bring to a boil. Add a heavy dash of salt and kale then boil until tender, 4-5 minutes. Drain, then when kale is cool enough to handle, squeeze out excess water with hands, crumble, and then set aside.
- Turn heat down to medium-high then melt butter in skillet. Add brown sugar and sweet potatoes, season with salt, then saute until tender and caramelized, 8-10 minutes.
- Add kale, cooked rice and Maple-Dijon Vinaigrette to the wok then toss to combine. Serve topped with pepitas.
Notes
To easily strip the kale from the stems, grip the leaves at the thickest end of the stem then pull the stem out with the other hand (kind of like stripping fresh thyme leaves from the stem.)
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Caramelized Sweet Potato and Kale Fried Wild Rice is unexpected, filling, and seriously delish. Although there’s both maple syrup and brown sugar in the recipe I don’t think it’s too sweet as the wild rice simmered in chicken broth and kale offset the sweetness. Hope you enjoy!
Oh this is sooooo going on my meal plan for next week. All my favorites in one spot – yum!
You had me at caramelized sweet potatoes. This looks pretty much perfect.
YUM! This looks absolutely fantastic!!
Love this healthy spin on traditional fried rice!!
Yum…. this looks like the perfect fall dish! I have some wild rice sitting around and I never know how to use it. This is a great idea :)
Stunning photos! Question for you! What kind of wild rice is this? It looks like a great combination to start any dish with.
I’m wondering too… :)
Love this idea!! Perfect autumnal version of fried rice. I think I’d add some chickpeas and make it a full meal! So many amazing flavours!
Wow!! I never thought of organizing my grains that way! Goodbye messy rice bags and hello organization! Thanks!!!
Oh I have been on an organizational bender too! The freezer was a disaster zone and my walk-in closet was no longer actually walk-in! It feels so good to get that kind of stuff done.
I love your warm kale salad! So delicious. I’ll have to try this one too!
This looks AWESOME! The wild rice kale salad is a new hit of our household, and I know this one will be too :)
I would be interested in learning more about your organizing tips around the house. That’s something I’m interested in but not sure the best ways to do it. Some inspiration from your magazine would be great!
Just wondering what brand of wild rice you use? This looks delish!
This sounds fantastic!!! Caramelized sweet potato… oh my gosh!
What an amazing fried rice! So many different flavors coming together so well.
This looks amazing, Kristin! And you know who would absolutely love it at our house? My 6yo daughter! :)
This looks AMAZING!! I am going to have to try it out :)
http://www.skinnybelle.com/
[…] a different kind of potato.. Iowa Girl Eats just posted this fantastic looking Caramelized Sweet Potato and Kale Fried Wild Rice side dish. It’d be super easy to veganize and anything caramelized just screams delicious! Add […]
This looks amazing. I’m the only in my family that really likes kale or sweet potatoes, but everyone else is just going to have to deal with that, because I’m making this!
Omg this is heavenly. Love the dressing but can we just marvel at those sweet potatoes. MMMMM!! Thanks for sharing!!
Oh, I can’t wait to try this! I’ll veganize it by using veggie broth and Earth Balance and maybe use the suggestion above to throw in chickpeas. Yum! Thanks!
[…] of Iowa Girl Eats put together this tasty recipe for a rice-based dish complete with sweet potatoes and […]
I made this last night and it’s amazing!!!! Great recipe and SO EASY. I used a wild rice blend from Whole Foods.
This would be a wonderful side dish at Thanksgiving! Always looking for ways to spice up the traditional. :-)
GAH that looks delicious! Such a great combo of flavors. Perfect for fall!!
That looks so ridiculously good! This would make a great weekday lunch. Pinning and trying soon!
Just had to comment as I made this last night and it was delicious!!! Super easy and SOOOO flavorful! I can’t wait to make it again. Thanks!!
Plain almond milk should work just fine!
I just made this and wanted to say it is so good. Lots of flavor. Easy enough to make. I may add more sweet potato next time and may see what its like without as much brown sugar and butter… but not sure if I want to mess with this. It’s very good as is.
I tested this recipe with 2 cups sweet potato and the kale and wild rice really took a back seat which is why I reduced it to 1-1/2 cups. If you really love sweet potato though, 2 cups is good too!
Wow this looks so so delicious! I love that this fried rice is so different from any other recipe I’ve seen! Can’t wait to try this one!
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We had this tonight and it was DELICIOUS!! I used a wild rice and quinoa blend I already had, and baked some chicken breasts–I diced those and threw them on top. YUM! Thanks for sharing!
Even though I’m not a big fan of kale, I really, really love this recipe. :) Do you know any other addition which goes well with this meal?
I think a pork tenderloin would go perfect with it – or seared chicken!
My son was visiting this week from Boise helping to get house and garden ready for winter. Made this rice dish and he loved it. Added more sweet potatoes and Kale and now enjoying the leftover. For me it is a meal but he had protein with it. I love all your recipes and especially the stories about your family and son Lincoln. Look forward to your blogs.
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[…] Sweet Potato and Kale with Rice […]
Has anybody eaten this leftover? Cold or hot? Did it work or is it mainly a “fresh” make and eat that night sort of dish?
I ate it cold leftover for a couple days and it was great! (If you like cold rice – most like it warmed up a little.)
[…] Recipe From Iowa Girl Eats […]
[…] Caramelized sweet potato and kale fried rice was the first recipe we found on Iowa Girl Eats, and we were hooked! Kristin Porter, the eponymous Iowa girl, writes delicious, easy-to-follow weekly menus of food that are “as healthy as [her] sweet tooth allows!” She also links tons of workouts, everything from straight cardio to easy treadmill workouts. This is a great way to combine diet and exercise in one blog! […]
Made this dish and was loved by all! Made for a great lunch with leftovers. Here is my question…I used a box of Uncle Ben’s wild rice, in my defense it was on hand, I added the seasoning package. I thought it tasted off because of this. What is your opinion? I am making it tomorrow and will use just wild rice no seasoning. Just wondering…
Thanks
Since the recipe comes with its own specific seasonings, any seasoning including in the rice packet will make the dish taste off. I’d recommend sticking with plain wild rice!
I saw this recipe and just had to try it – it’s AWESOME! I’m giving you a shoutout and sharing it with my followers tomorrow!
gooddayelliemay.com
[…] I went on Pinterest and found a couple vegan recipes to make for the week. I ended up choosing a sweet potato and kale rice dish and falafel for my dinners, salads for my lunches and cinnamon buns and oatmeal for my […]
can this be made in advance? i’d like to make it for thanksgiving tomorrow. it would be helpful to have it already made.
Hi Josette! I’m sorry I didn’t get to this before the holiday! While I did enjoy this recipe reheated for a holiday I’d probably make it fresh. I hope you enjoyed it!
[…] I made this Caramelized Sweet Potato & Kale Fried Rice from Iowa Girl Eats (adding some leftover shiitakes to it as well). I used maple syrup instead of […]
Made this for dinner over the weekend and added some chicken sausage to make it a main dish! My husband and I both loved it! I am enjoying the leftovers today for lunch! Thanks for another great recipe!!
[…] having this tonight—caramelized sweet potato and kale fried wild rice from Iowa Girl Eats alongside one of our favorite recipes, chipotle salmon. Can’t […]
This was a big hit with girlfriends. I added broccoli for some crunch. Double the recipe cause it goes fast.
This was AH-MAZING! Everyone thought it was a hit.
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Can you eat this cold or reheated the next day?? X
Rice can be a little hard when it’s cold but it’s definitely just as delicious reheated the next day!
[…] Recipe: http://iowagirleats.com/2014/10/15/caramelized-sweet-potato-kale-fried-wild-rice/ […]
This was super yummy! We used 1/2 veggie broth & 1/2 water in rice and veggie broth (instead of water) to cook kale. Made this dish as a whole meal. We devoured it! Thanks again!