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Sweet Potato Wild Rice

Sweet Potato Wild Rice (gluten free, lactose free, vegetarian)

Hearthy and healthy recipe for Sweet Potato Wild Rice and Kale. This dish is full of nutrients and serves as a filling meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 532
Ingredients Equipment Method

Ingredients
  

Rice
  • 200 g wild/basmati rice mix 15% wild rice
  • 2 cups water
  • ¾ tsp salt
Cooking
  • 30 g pumpkin seeds toasted
  • 300 g sweet potatoes cubed
  • 230 g kale chopped
  • 1 tbsp garlic infused oil
  • 2 tsp maple syrup
  • 2 tsp water
  • 10 g butter
Other
  • 35 g wallnuts chopped
  • 1 tbsp garlic infused oil
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp mustard
  • salt to taste
  • pepper to taste

Equipment

  • 1 large pan

Method
 

Rice
  1. Cook rice according to instructions (microwave 500W / 25 minutes).
    200 g wild/basmati rice mix, 2 cups water, ¾ tsp salt
Cooking
  1. Toast pumpkin seeds on a dry pan on medium heat until popped (ca 2-3 minutes). Remove.
    30 g pumpkin seeds
  2. Heat garlic oil in a large pan and add kale. Cover and cook on high until wilted (ca 3 minutes). Stir/shake occasionally so it doesn't burn.
    1 tbsp garlic infused oil, 230 g kale
  3. Push kale to the side of the pan. Melt butter and add potatoes. Cover and cook for 5 minutes, stirring occasionally.
    10 g butter, 300 g sweet potatoes
  4. Mix maple with water and add to the pan. Stir and cook for additonal 5 minutes.
    2 tsp maple syrup, 2 tsp water
Mix
  1. Put everything into a large bowl and mix well with other ingredients and rice.
    35 g wallnuts, 1 tbsp garlic infused oil, 1 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp mustard, salt, pepper
  2. Serve warm.