MAKE IT DAIRY FREE/VEGAN: Simply omit the goat cheese (or serve it on the side if accommodating guests with different dietary restrictions/preferences). You might like to serve individual servings with a dollop of vegan sour cream to make up for goat cheese’s creamy, tangy qualities.
INSTANT POT OPTION: Add the wild rice and 2 ½ cups water to the Instant Pot. Secure the lid and move the steam release valve to Sealing. Select the Manual/Pressure Cook option and cook on high pressure for 22 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid and give the rice a stir. Remove the pot from the heat, and stir in the ginger dressing, kale, and half of the green onion while the rice is still warm.
Any whole grain will work in place of the wild rice—farro would be good, or maybe quinoa.
