Caramelized Sweet Potato and Kale Fried Wild Rice

iowagirleats.com

Mica K

¾ cups wild rice blend chicken broth to cook it in

1 Tablespoons butter

1-½ cups ½″ cubed sweet potato (about 1 medium-sized sweet potato)

2 teaspoons brown sugar

4 cups packed chopped curly kale (about ½ bunch)

¼ cup roasted and salted pepitas

subheading: For the 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

Directions at iowagirleats.com

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