📝 About This Recipe
This dish celebrates the earthy, nutty complexity of true aquatic wild rice, paired with the robust texture of dark Lacinato kale. Accented with toasted pecans, tart dried cranberries, and a whisper of balsamic glaze, it offers a sophisticated balance of savory and sweet notes. It is a nutrient-dense powerhouse that brings the rustic elegance of North American woodland flavors straight to your dinner table.
🥗 Ingredients
The Grains
- 1 cup Wild Rice (rinsed thoroughly; use 100% wild rice, not a blend)
- 3 cups Vegetable Broth (low-sodium preferred)
- 1 piece Bay Leaf (dried)
- 1/2 teaspoon Sea Salt (for boiling)
The Sauté
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Unsalted Butter (substitute with oil for vegan version)
- 1 large bunch Lacinato Kale (stems removed, leaves thinly ribboned)
- 2 large Shallots (finely minced)
- 3 cloves Garlic (thinly sliced)
- 1.5 cups Shiitake Mushrooms (sliced)
- 1/3 cup Dried Cranberries
- 1/2 cup Pecan Halves (toasted and roughly chopped)
The Finishers
- 1 tablespoon Balsamic Glaze (high quality)
- 1 teaspoon Fresh Thyme (leaves only, chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Rinse the wild rice under cold running water in a fine-mesh strainer for at least 30 seconds to remove any debris or dusty residue.
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2
In a medium saucepan, combine the rinsed wild rice, vegetable broth, bay leaf, and sea salt. Bring to a vigorous boil over high heat.
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3
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 45-50 minutes. The rice is done when the grains have burst open to reveal a white, fluffy interior but still retain a slight 'pop' when bitten.
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4
Drain any excess liquid from the rice and discard the bay leaf. Spread the rice out on a small baking sheet to let it steam-dry for 5 minutes; this prevents the final sauté from becoming mushy.
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5
While the rice finishes, heat a large wide-rimmed skillet or Dutch oven over medium heat. Add the pecans and toast for 3-4 minutes until fragrant, then remove and set aside.
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6
In the same skillet, add the olive oil and butter. Once the butter is foaming, add the sliced shiitake mushrooms. Sauté for 5-7 minutes until they are golden brown and slightly crisp.
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7
Stir in the minced shallots and cook for 2-3 minutes until translucent and softened.
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8
Add the garlic and fresh thyme. Cook for just 1 minute until the garlic is aromatic but not browned.
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9
Increase the heat to medium-high and add the ribboned kale in batches. Toss frequently with tongs. The kale should turn bright green and wilt slightly but retain some structure.
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10
Fold the cooked wild rice and the dried cranberries into the skillet. Stir gently to incorporate all the flavors and heat the rice through for about 3 minutes.
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11
Remove the skillet from the heat. Stir in the toasted pecans and the fresh lemon juice to brighten the flavors.
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12
Season with freshly cracked black pepper and additional salt if needed. Drizzle the balsamic glaze over the top just before serving for a beautiful, tangy finish.
💡 Chef's Tips
Always use 100% wild rice rather than a blend for the most authentic texture and flavor. Don't overcook the rice; you want the grains to curl open slightly, not turn into mush. If your kale is particularly tough, add a splash of broth to the skillet and cover it for 60 seconds to steam it slightly. Toasting the pecans is a non-negotiable step—it unlocks the oils and provides a much deeper flavor profile. For a vegan version, simply replace the butter with an extra tablespoon of olive oil or a vegan butter substitute.
🍽️ Serving Suggestions
Pair this dish with a crisp, dry Sauvignon Blanc to cut through the earthy mushrooms. Serve alongside roasted chicken or pan-seared salmon for a complete, protein-rich meal. Top with a dollop of goat cheese or shaved parmesan for a creamy, salty contrast. Enjoy as a hearty standalone vegetarian lunch with a side of crusty sourdough bread.