5+ A Day

Kumara with Kale and Wild Rice

Kumara with Kale and Wild Rice

Kumara with Kale and Wild Rice

Serves: 4

Preparation: 10 minutes

Cooking: 45 minutes



3 orange kumara, peeled and cut into small cubes
4 handfuls, baby kale
1 cup wild rice
1 cup vegetable stock
1 cup water
1 Tablespoon butter
2 teaspoons brown sugar
1/4 cup roasted mixed nuts (we used pumpkin seeds and pine nuts)



2 cloves garlic finely minced
1 tablespoon maple syrup
2 Tablespoons balsamic vinegar
1 teaspoon Dijon mustard
2 Tablespoons extra virgin olive oil
Cracked black pepper



Cook rice to packet instructions with water and stock

Put all Vinaigrette ingredients in a jar with a tight fitting lid and shake to combine

On medium heat melt butter in a pan; add brown sugar and kumara, sauté until tender and caramelized, about 12 minutes  

Add kale, cooked rice and vinaigrette to the pan and mix through

Serve topped with seeds and nuts