Kale Cranberry Curry Wild Rice (healthy, gluten-free, dairy-free)


Kale Cranberry Curry Wild Rice recipe with step by step photos. Kale Cranberry Curry Wild Rice flavored with a delicious lemon vinaigrette dressing. So flavorful, nutritious, and healthy.
Kale Cranberry Curry Wild Rice

Do you ever go on vacation and just sleep? If its a beach vacation, Im especially guilty. I needed a beach vacation so bad, one where I could just relax, drink, eat, sleep, and do nothing. Mexico was the ideal location for me since I love Mexican food. And yes, my Los Cabos post is coming soon.
Kale Cranberry Curry Wild Rice

While in Mexico, I found myself taking naps on our balcony where I could hear the sound of beach waves crashing. It was magical, I slept like a baby. The last time I slept outside like that was when I visited India as a kid.

I cherished every minute of my time in Mexico because I knew Id be back at work soon. Getting back to work is always hard the first week, but thank God its Friday.
Kale Cranberry Curry Wild Rice

Onto this Kale Cranberry Curry Wild Rice Salad. Since theres kale in it technically this qualifies as a salad. This delicious kale salad is flavorful, nutritious, has crunch, and good fats. Enjoy!
Kale Cranberry Curry Wild Rice

kale cranberry curry wild rice is:

Fragrant
Delicious
Nutritious
Loaded with Good Fats
Healthy
Gluten-Free
Dairy-Free
Vegetarian
Vegan Option (replace honey with maple syrup)
A Perfect Side Dish
Kale Cranberry Curry Wild Rice

how to make kale cranberry curry wild rice recipe step by step?

1. Cook the wild rice in an Instant Pot. Cooking Time High Pressure 28 minutes, Natural Release 10 mins.
2. Toast the pecans until fragrant, about 5 minutes on medium heat.
3. Finely chop the garlic and shallots. Roughly chop the kale.
4. Prepare the Lemon Red Wine Vinaigrette.

5. Heat up a dutch oven castiron on medium heat. Once hot, add oil, followed by garlic and shallots. Cook for about 2-3 minutes until golden.
6. Add all the kale. Gently stir. Season with salt. Itll wilt in about 2-3 minutes.
7. Like so. Kale has wilted.

8. Check on your rice, it should be done.
9. Add all the rice to the kale a little bit at a time.
10. Add pumpkin seeds and dried cranberries.
11. Pour the dressing all over. Stir well.

12. Add toasted chopped pecans.
13. Top with curry powder I used Trader Joes brand, Simply Organic or any other brand works too. Stir well and enjoy!


Kale Cranberry Curry Wild Rice (healthy, gluten-free, dairy-free, vegetarian)

Kale Cranberry Curry Wild Rice flavored with a delicious lemon vinaigrette dressing. So flavorful, nutritious, and healthy.

For the Kale Cranberry Curry Wild Rice

  • 2 cups uncooked wild blend rice (I like Lundberg)
  • 1/2 tsp salt
  • 2 tbsp extra virgin olive oil
  • 5 cloves garlic, finely chopped
  • 2 shallots, finely chopped
  • 5 cups chopped kale
  • 1/2 cup pecans, toasted & chopped
  • 1/4 cup pumpkin seeds
  • 1/4 cup dried cranberries
  • 2 tsp curry powder (I like Trader Joe's or Simply Organic)

For the Lemon Vinaigrette Dressing

  • 2 tbsp extra virgin olive oil (I like Lucini's Premium Organic)
  • 1 tbsp red wine vinegar
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp organic honey * (see Notes for vegan option)
  • season well to taste
  • 1/4 tsp black pepper

Prep

  1. Cook the wild rice in an Instant Pot. Cooking Time High Pressure 28 minutes, Natural Release 10 mins.
  2. Toast the pecans until fragrant, about 5 minutes on medium heat.
  3. Finely chop the garlic and shallots. Roughly chop the kale.
  4. Prepare the Lemon Red Wine Vinaigrette.

Cook

  1. Heat up a dutch oven castiron on medium heat. Once hot, add oil, followed by garlic and shallots. Cook for about 2-3 minutes until golden.

  2. Add all the kale. Gently stir. Season with salt. Itll wilt in about 2-3 minutes.
  3. Like so. Kale has wilted.
  4. Check on your rice, it should be done.
  5. Add all the rice to the kale a little bit at a time.

  6. Add pumpkin seeds and dried cranberries.
  7. Pour the dressing all over. Stir well.
  8. Add toasted chopped pecans.
  9. Top with curry powder I used Trader Joes brand, Simply Organic or any other brand works too. Stir well and enjoy!

* Vegan Option: replace honey with maple syrup

DID YOU MAKE THIS RECIPE?

Tag@honeywhatscookingon Instagram and hashtag it#honeywhatscooking.

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