
Who has started thinking about Thanksgiving already? I have and this Crispy Kale Wild Rice Squash Salad its the perfect side to serve. It has all the fall produce and flavors in one bite. While it may have quite a few steps, the labor is so worth it in the end.
Don’t forget to tag me and use #rezelkealoha on Instagram when you make it. Happy cooking!
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Crispy Kale Wild Rice Squash Salad
Servings: 4 People
Wild Rice
Place wild rice, vegetable stock and ghee in a rice cooker and select the brown rice cooking option. If you are making it on a stove top place in a sauce pan on medium heat until it boils and then cover and leave to simmer for about 30 minutes. Once the rice is done fluff with a fork and set aside.
Place the sliced shallots in a saute pan with 1 tablespoon of olive oil and cook on medium heat until it’s browned. Add in the Hazelnuts and cook for a further 5 minutes then add in the garlic and sage. Once the sage releases it’s aroma add in the remaining ghee and the wild rice. Cook for 5 minutes to infuse all the flavors into the rice and set aside.