Ingredients
Maple-Dijon Vinaigrette
(not pancake syrup)
(pressed or minced)
Fried Wild Rice
(~1 medium-sized sweet potato)
(~1/2 bunch)
Steps
Maple-Dijon Vinaigrette
-
1
Add ingredients to a jar with a tight fitting lid or small mixing bowl then shake or whisk to combine and set aside.
Fried Wild Rice
-
1
Prepare rice according to package instructions using chicken broth or stock in place of water. Set aside β can be made up to 3 days ahead of time.
-
2
Fill a wok or large skillet with high sides with water then bring to a boil over high heat. Add a heavy dash of salt and chopped kale then boil until kale is tender, 4-5 minutes. Drain, then when kale is cool enough to handle, squeeze out excess water with hands, crumble, and set aside.
-
3
Turn heat down to medium-high then melt butter in skillet. Add brown sugar and sweet potatoes, season with salt, then saute until sweet potatoes are tender and caramelized, 8-10 minutes.
-
4
Add kale, cooked rice, and Maple-Dijon Vinaigrette to the wok then toss to combine. Serve topped with pepitas.
Macros
-
Protein
-
8 g
-
Fat
-
13 g
-
Carbs
-
36 g
Nutrition Facts
-
4 servings per recipe
- Serving size
- 1/4 of meal
- Amount per serving Calories
- 285
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Trans Fat
- 0.1 g
- Cholesterol
- 8 mg
- Sodium
- 87 mg
- Carbohydrate Content
- 36 g
- Dietary Fiber
- 5 g
- Total Sugars
- 8 g
- Protein
- 8 g