Jason's Caramelized Sweet Potato and Kale Fried Wild Rice

Jason is on the IT Team at StickerGiant


Jason is appreciative for time in the great outdoors. He and his wife recently had the opportunity to go off-roading with a fellow Giant. It was an absolute blast. The scenery in the area they traveled was stunning. Afterwards, they spent the day hiking and exploring. It was so cathartic, relaxing, and invigorating all at once.




Sweet-Potato-Icon-for-StickerGiant-Cookbook Ingredients

(serves 4 as a side dish)


Wild Rice

3/4 cups wild rice blend + chicken broth to cook it in

1 tablespoons 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


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

Frying-Pan-Icon-for-StickerGiant-Cookbook  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 a 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.


To easily strip the kale from the stems, grip the leaves at the thickest end of the stem then pull the stem out with the other hand (kind of like stripping fresh thyme leaves from the stem.)




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