The weekends are when I most enjoy experimenting in the kitchen. There’s hardly ever a plan; I just turn on a podcast, pour myself a drink, and get to cookin.’ This healthy dish was a particular hit. Perfect for keeping up with those resolutions, it’s packed with flavor and full of veggies. We just didn’t know what to call it. So Husband suggested I ask you!
Here’s the recipe…
1 4 oz. box Wild Rice (or enough for a couple portions)
2 1⁄2 cups low-sodium chicken broth
1 sweet potato or yam
3 slices red onion
a handful of cherry tomatoes, quartered
1⁄4 red pepper, diced
1 handful kale, julienned
1. Replacing the liquid with low-sodium chicken broth, cook your rice. For this recipe, the broth really kicks up your flavor base. The rice takes about an hour so clean up your kitchen and pour a drink for the first 30 minutes or so.
2. After 30 minutes of the rice being on, preheat your oven to 400°F
3. Cube your sweet potato. Toss it with olive oil and cayenne. (I used about a 1⁄4 teaspoon.) Then, seal the cubes in a piece of folded aluminum. The seal will let them cook without getting crispy. Cook for 20 minutes at 400° or until soft. When they’re done. Pull them out to cool.
4. Cut your remaining veggies. Sprinkle with olive oil, a pinch of salt, and garam masala. With the oven still on 400°, cook these veggies for 10 minutes. Then, put them under the broiler for 3-5.
5. Just as your rice is finishing up, toss in your your julienned kale for about 5 minutes.
6. Finally, toss all your ingredients in a large bowl and add the juice of half a lemon.
Makes 2 large portions or 4 side salad portions.
*Delish!* The only question left?
What should we call it? Add any suggestions in the comments below.