Harvest Pilaf Bowl with Smoky Sweet Potatoes and Kale
- ¼ cup olive oil divided
- 1 bunch lacinato (dino) kale rinsed, stems removed, and coarsely chopped
- Kosher salt
- 1 medium sweet potato peeled and diced into ½” pieces (about 2 cups)
- 2 tsp smoked paprika
- 1½ cups vegetable or chicken stock (low-sodium)
- 1 bag Harvest Pilaf Right Rice
- Juice of 1 lemon
- 2 tsp Dijon Mustard
- Freshly ground pepper
- 2 tbsp dried currants plumped in warm water for 10 minutes
- 3 tbsp crumbled goat cheese
- Pickled Red Onions (optional)
- Sliced avocado (optional)
- In a medium saucepan over medium heat, warm 1 tablespoon of the olive oil. Add the chopped kale and a pinch of salt and cook, stirring until barely wilted, 1-2 minutes. Remove from the pan. Add another tablespoon of olive oil, then the diced sweet potatoes and another pinch of salt. Cook, stirring occasionally, until the potatoes start to crisp on all sides, about 5-8 minutes. (Tip: To speed up the cooking time, add 2 Tbsp. of the stock to the pan, stir, and cover the sweet potatoes. Cook on low for 3 minutes or until you can pierce them with a fork.) When the sweet potatoes can be pierced with a fork, add the paprika and stir to coat the potatoes, about 1 minute. Remove the potatoes from the pan and set aside with the kale.
- Place the pan back on the heat and add the remaining stock. (It’s ok if there is a lot of paprika in the pan.) Bring to a boil, stir in the bag of RightRice, return to a boil, then turn off the stove completely. Put a lid on the pan and remove it from the heat. Allow to sit for 12 minutes.
- While the rice cooks, make the vinaigrette. Combine the lemon juice, mustard, and additional 2 Tbsp. of olive oil in a bowl, along with a pinch of salt and a fresh grinding of pepper. Whisk to combine.
- When the rice is cooked, fluff the pilaf gently with a fork, then add the kale, sweet potatoes, and currants, stirring gently to combine. Sprinkle the goat cheese over the top and serve with the pickled onions or avocado if using.