This recipe belongs in November.
It probably belongs on your Thanksgiving or Christmas table. It would certainly fit right in, with its toothsome wild rice and hearty greens.
I feel confident saying that your guests would ask for seconds, so make sure you make enough. And don’t skip on the cheese—get the best quality Gruyere—because what is the point if you can’t eat all the fancy cheese?
So yes, I’m a couple months off, but I have a soft spot in my heart for Thanksgiving and so let’s just say that unless I’m wearing shorts and sandals, I have no problem eating holiday-appropriate dishes. I feel like I’ve justified myself enough now.
Regardless of when you make this dish, just know this: it cannot lose. Served immediately or reheated as leftovers, this is a side dish you will always appreciate.
- 1 cup dry wild rice, whole or broken
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 large bunch curly kale, stems removed and torn into small pieces
- Kosher salt
- ½ cup vegetable broth
- ½ cup sun-dried tomatoes soaked in oil, oil drained, tomatoes chopped
- 1 cup Gruyère cheese, grated
- ½ cup slivered almonds
- Cook wild rice according to package instructions. Set aside.
- Meanwhile, in a large cast iron pan or dutch oven, heat 1 tablespoon olive oil over medium heat. Add onions and cook until translucent. Add garlic and cook for 30 seconds. Add kale, working in bunches if need be, and cook until it begins to wilt and turns a bright green color. If vegetables are too dry, add additional 1 tablespoon olive oil. Continue until all kale is added, then stir in vegetable broth and salt to taste. Reduce heat to low and cook for 10 minutes.
- Stir in cooked rice and sun-dried tomatoes and cook for an additional 5 minutes. Add cheese and mix well.
- Remove from heat, taste and adjust salt, top with almonds, and serve.
Yummy! I would eat Thanksgiving-ish type foods at any time of year! Love the season and the feast.
writes AngieHa – me too! Glad to hear I’m not the only one!
writes Vicky[…] 26. Wild Rice With Kale, Sun-Dried Tomatoes, and Gruyere […]
writes 29 Unconventional Thanksgiving Sides That Should Be the New Normal | Yummy Everyday[…] 26. Wild Rice With Kale, Sun-Dried Tomatoes, and Gruyere […]
writes 29 Unconventional Thanksgiving Sides That Should Be the New Normal | google healths[…] 26. Wild Rice With Kale, Sun-Dried Tomatoes, and Gruyere […]
writes 29 Unconventional Thanksgiving Sides