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 Brussels sprouts, thinly sliced
- 6 tbsp Thai Peanut sauce
- 1 lemon, zested and juiced (divided)
- 0.5 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 grains are tender, 28 to 32 minutes. Drain any remaining water. (4-serving meal: use 2 cups water).
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add sweet potato and cook until golden brown and cooked through, 10 to 12 minutes. Add sesame oil, Brussels sprouts, and a pinch of salt and pepper. Stir fry until the greens are crisp-tender, 3 to 4 minutes. (4-serving meal: use 2 tbsp vegetable oil).
Add Thai peanut sauce and lemon juice to a small bowl, stir to combine, and set aside. In another small bowl, add basil, lemon zest, and hazelnuts, combine, and set aside. TIP: Use less lemon juice if you’d like a less citrusy sauce.
Divide wild rice between two shallow bowls and top with sweet potato and Brussels sprouts. Drizzle with peanut sauce and garnish with the basil hazelnut gremolata. Dig in!
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