Kale and Wild Rice Salad
I had some wild rice left over this week when I made wild rice soup, so I decided to see what other type of side dish I could put it in. Since we also have an abundance of kale on hand I decided to see if I could combine them both. I found an excellent looking recipe from Iowa Girl Eats that combined all the basic ingredients. I didn’t have some of what she called for on hand so I adapted the recipe to fit our tastes and what I had in the kitchen. We also tried the dressing on the original recipe but it didn’t really fit with what we enjoy.This is a nice light side dish that will go along with just about anything you might want to serve it with. It is a nice combination of sweet and savory. If you prefer you could substitute honey for the brown sugar, the combination simply gives you a more complex flavor combination.
Kale and Wild Rice Salad4 Cups Kale2 Medium Red Potatoes, Chopped2 Sweet Peppers, Chopped½ Medium Onion, Chopped1.5 Cups Wild Rice, Cooked2 Tablespoons Butter2 Tablespoons Brown Sugar1 Tablespoon HoneyWhite PepperSea SaltWash the kale thoroughly, and cook the wild rice.
Put the kale in a large skillet and cover with water. Boil for 4-5 minutes until the kale is soft. When the kale is cool enough to handle squeeze the excess water, crumble, and set aside.
Melt the butter in the skillet, add the chopped potatoes, onion, sweet peppers, honey and brown sugar.
Cook until the potatoes are soft and the onions translucent.
Add the wild rice and kale, cook until warmed through.
Add salt and pepper to taste. Enjoy!