My recipe for "Wild Rice and Kale Pilaf" is a variation of the popular pilaf recipes from around the world. I have used wild rice as the base instead of white rice. Wild rice is actually not rice but the seeds of a variety of grass grown in North America and other countries. The wild rice grains are very hardy with a fibrous outer layer. The taste is also unlike regular rice with an earthy and nutty flavor. Wild rice is gluten-free and very rich in proteins which is a major health benefit compared to regular rice.
My recipe for “Wild rice and Kale pilaf” uses wild rice, kale, green peas, onions, carrots, jalapenos, tomatoes, spices ( Turmeric, red pepper, garam masala OR biryani masala, cumin and coriander powders) ginger-garlic paste, and a topping of roasted nuts and raisins. You may add other vegetables like bell peppers, capsicums, zucchini, broccoli, brussels sprouts, or asparagus. Mushrooms and sprouted lentils would be a good addition too.
I have made wild rice and kale pilaf many times and yet I love it every time. It is a guilt-free and healthier way to enjoy the highly popular pilaf taste.
You may store this pilaf in the refrigerator for up to a week or deep freeze it for up to a month ( maybe longer but I have not tried it). Just microwave or reheat the pilaf until it is hot and steamy.
Optional: Enjoy the pilaf with plain or cucumber raita. An easy version of raita can be made with full-fat yogurt (Greek yogurt preferred), grated cucumber, diced tomatoes, salt, cumin powder, chili powder, and chopped mint.
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