INGREDIENTS
Wild Rice* and Toppings
2 cups wild rice, rinsed
4 ounces kale, ribs removed and chopped small (preferably the Tuscan variety, about ½ bunch or 2 cups)
¾ cup chopped green onion (from 1 large or 2 medium bunches), divided
4 ounces goat cheese (about ⅔ cup crumbled)
Arils from 1 medium pomegranate, or ½ cup chopped dried cranberries
½ cup raw pepitas (green pumpkin seeds)
1 teaspoon extra-virgin olive oil
¼ teaspoon fine sea salt
¼ teaspoon ground cinnamon
MAKE IT QUICK: Instead of preparing the butternut squash and pomegranate yourself, buy pre-cut options instead. Use two 12-ounce bags of pre-sliced butternut and 1 cup pomegranate arils. Or, use dried cranberries instead of pomegranate. You can cook the wild rice more quickly if you have an Instant Pot (see below).
WILD RICE NOTE: You’ll see a wild rice blend in my photos, but after further testing I recommend using regular wild rice instead. If you would like to go ahead and use wild rice blend anyway, cook it according to the package directions.
