Sweet Potato Kale Fried Rice

3/4 cups wild rice blend + vegetable broth to cook it in
1 Tablespoon 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

Serves 4 as a side or 2 as a meal (nutrition is for meal portion)

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.


Serving Size: Serves 4 as a side or 2 as a meal

Number of Servings: 2

Recipe submitted by SparkPeople user NTAYLOR578.