Recipe Details

Ingredients

• 1 cup uncooked wild rice
• 2-1/4 cups vegetable broth or water
• 1 teaspoon olive oil
• 4 bacon strips, chopped
• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 1 large sweet potato, peeled and chopped
• 1/2 cup chopped red onion
• 1 cup chopped fresh kale
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Chopped fresh parsley

Description

1. Rinse wild rice thoroughly; drain. In a large saucepan, combine rice, broth and oil; bring to a boil. Reduce heat; simmer, covered, until rice is fluffy and tender, 50-55 minutes. Drain if necessary.
2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Add asparagus, sweet potato and onion to drippings; cook and stir over medium-high heat until potatoes are crisp-tender, 8-10 minutes.
3. Stir in kale, garlic, salt and pepper. Cook and stir until vegetables are tender, 8-10 minutes. Stir in rice and reserved bacon. Sprinkle with parsley.