the other night. And by might, I mean that I definitely did. My inspiration for this recipe came from Iowa Girl Eats, and to make it an entree instead of a side dish, I added chopped chicken right into it. I have to say that the flavor of the wild grain rice mixture is delicious on its own, but the balsamic vinegar and honey mustard dressing just really adds some oomph to the dish. Plus, you can make a little extra and have some for lunch the next day!
Sweet Potato, Kale, and Chicken Wild Grain Rice Bowls
- 3/4 cup wild grain rice
- 1 1/4 cups chicken broth
- 1/2 cup water
- 1/2 large bunch of kale, stems removed, then chopped
- 1 1/2 tbsp. unsalted butter
- 2 tsp. brown sugar
- 1 medium sweet potato, peeled, then chopped
- 1 cup chopped roast chicken
- 2 tbsp. pepitas for garnish
- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. maple syrup
- 1 tsp. dijon mustard
- 2 garlic cloves, pressed
- salt and pepper to taste
In a soup pot, bring the chicken broth and the rice up to a boil. Cover and lower the heat to a simmer and cook until the liquid is completely absorbed, according to the box directions.
Meanwhile, whisk together the dressing ingredients in a small bowl and set aside.
In a large skillet, bring the water to a simmer and add in the kale. Cook for 2 minutes, then drain and set aside. Dry the skillet and add back to the stove. Melt the butter in the skillet, then add the brown sugar. Mix well before adding the chopped sweet potatoes. Cook for 8-10 minutes until the potatoes are slightly crispy on the outside, but softened on the inside. Turn off the heat.
Add the rice, kale, and chopped chicken into the skillet with the cooked sweet potatoes. Pour in the dressing and mix well.
Sprinkle some pepitas on top and serve hot.