|Prep Time||15 minutes|
|Cook Time||30 minutes|
- 1 cup rice
- 2 cup chicken stock
- 2 T butter when cooking the rice
- 1/2 head kale stems removed and chopped
- 1 whole sweet potato peeled, and cubed
- 2 T butter when cooking the sweet potatoes
- 2 tsp brown sugar
- 2 T olive oil
- 2 T balsamic
- 1 T maple syrup
- 1 tsp dijon mustard
- 2 cloves garlic minced
- 1 pinch salt and pepper
- We are going to start out by making the dressing, because it needs to be refrigerated for 5-10 minutes before using it. Place all the dressing ingredients into a mason jar, tupperware container, or anything that has a closed lid.
- Give everything a good shake (arm workout for the day, ha) and place into the refrigerator. That is it for the dressing, easy peasy lemon squeezy.
- Place a medium sauce pan over medium heat. Add butter, stock, and rice to the pot. Bring everything to a boil.
- After the rice has reached boil, place the lid on and reduce to a low heat (allowing the rice to steam). My best advice is to follow the back of the rice containers directions, because every type of rice is cooked a little different per the package instructions. ***TIP: you can even do this ahead of time if you are time crunched later in the day.
- While the rice is cooking, stem your kale and dice your sweet potato. Place a large sauté pan over medium high heat. Fill half of the sauté pan with water, and add a heavy dash of salt. Bring the water to a boil.
- Add kale to the boiling water, cook for 3-4 minutes. After 3-4 minutes remove the kale from the hot water and place into a bowl filled with ice water. It will stop the cooking process, and help keep the kale bright green vs a dark ugly green. This is called blanching.
- Once the kale has cooled down, remove it from the ice water, squeeze out excess water, chopped, and set aside.
- Use the same large sauté pan, just wipe it out out with a towel, and place it oven medium heat. Add butter and brown sugar to the pan.
- Once the butter has melted add the diced sweet potato with a pinch of salt and pepper. Sauté this for 8-10 minutes.
- Once your potatoes have softened and caramelized; toss in your rice, kale, and dressing with the sweet potatoes. Sauté this mixture for another 5 minutes.
- This can be used as a meal (great for lunch and it heats up well too) or as a side. I use it as a side when cooking steaks or chicken. Another positive side note is, it is GLUTEN FREE!!
I'm putting a couple of my favorite kitchen item on here that I used for this recipe. The "ove glove" is my FAVORITE item by far!!!
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