Wild Rice-Sweet Potato Pilaf
with Peanut Sauce & Basil Hazelnut Gremolata
INGREDIENTS
- ½ cup wild rice
- 1 sweet potato, peeled and diced
- 1 tbsp sesame oil
- 6 oz brassica blend
- 3 oz Thai Peanut sauce
- 1 lemon, zested and juiced (divided)
- ½ oz fresh basil, torn into pieces
- ¼ cup hazelnuts, roughly chopped
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Add wild rice blend, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 28 to 32 minutes. (4-serving meal: use 2 cups water)
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add sweet potatoes and cook until golden brown and cooked through, 10 to 12 minutes. Add sesame oil, brassica blend, and a pinch of salt and pepper to the pan. Stir fry until the greens are crisp-tender, 3 to 4 minutes. (4-serving meal: use 2 tbsp)
Add Thai Peanut sauce and lemon juice to a small bowl, stir to combine, and set aside. Add basil, lemon zest, and hazelnuts to another small bowl, combine, and set aside. TIP: Reduce the lemon juice if you’d like a less citrusy sauce.
Divide wild rice between two shallow bowls and top with sweet potato and brassica blend. Drizzle with peanut sauce and garnish with the basil hazelnut topping. Dig in!
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