Caramelized Sweet Potato and Kale Fried Wild Rice

Add the ingredients to a jar with a tight fitting lid or small mixing bowl then shake or whisk to combine and set aside. Can be made up to 5 days ahead of time.

Prepare the rice according to package instructions using chicken broth or stock in place of water. Set aside - can be made up to 3 days ahead of time.

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 the chopped kale then boil until the kale is tender, 4-5 minutes. Drain then, when kale is cool enough to handle, squeeze out the excess water with your hands. Crumble the kale into a bowl then set it aside.

Turn the heat down to medium-high then melt the butter in the wok or skillet. Add the brown sugar and sweet potatoes, season with salt, then saute until the sweet potatoes are tender and caramelized, 8-10 minutes.

Add the kale, cooked rice, and Maple-Dijon Vinaigrette to the wok then toss to combine. Serve topped with pepitas.