This side is so good that when Thanksgiving rolls around, we quadruple the recipe. No, it doesn’t take the place of our traditional leeks and crusty bread dressing, but on Thanksgiving Day I like the option to eat all of my allotted carbs for the year. Please don’t judge.
SERVES 4
1 cup wild rice, prepared*
1 tablespoon extra-virgin olive oil
½ finely chopped red onion
1 tablespoon salted butter
1 cup chopped shiitake,mushrooms
1 tablespoon fresh thyme
½ cup chicken or mushroom broth
Salt and pepper to taste
1 cup chopped kale
In a large sauté pan, heat olive oil over medium. Add the onion, stirring constantly until it softens.
Add butter, mushrooms, and thyme. Sauté until mushrooms soften then add the cooked rice and broth. Reduce heat to low and simmer until the liquid is mostly absorbed. Season with salt and pepper then stir in the kale. When the kale is wilted, transfer to a serving bowl.
*Wild rice takes a lot longer to cook than white rice, so while the rest of this recipe comes together in about 10 minutes, keep in mind that perfectly cooked wild rice takes about an hour. Follow the instructions on the package.
