Fried Wild Rice with Hazelnuts and Kale is a tasty and elegant side that goes well with poultry, fish, or meat. Perfect for serving a crowd during the holidays.
Course
Side Dish
Cuisine
American
Total Time25minutes
Servings6as a side dish
Ingredients
1tablespoongrapeseed or canola oil
2tablespoonsbutter
3smallshallots, chopped
2stalkscelery, chopped
salt and pepper
2clovesgarlic, minced
5ouncesbaby kale
1cupskinned hazelnuts
3/4cupdried cherries (or cranberries)
5cupscooked wild rice
Instructions
Heat a wok or large skillet over medium heat. Add oil and butter. When butter is melted, add shallots and celery. Season with salt and pepper. Cook, stirring occasionally, until shallots and celery soften, about 8 minutes. Add garlic and cook 2 more minutes, stirring often, until garlic is fragrant.
Turn heat to medium-high. Add kale and a little more salt and pepper. Cook until kale is mostly wilted. Stir as it cooks down.
Add hazelnuts, cherries, and wild rice. Stir to combine. Cook 4-5 more minutes, stirring often, until the rice is heated through. Season to taste.
Recipe Notes
Wild rice should be cooked 1-2 days in advance. Cook rice in chicken broth (or mushroom broth for vegetarians) for added flavor.
Blanch hazelnuts to peel and toast in advance, unless using skinless nuts to start. (See full post for more details.)