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Kale, Chile Cashew, and Wild Rice Recipe

Author: Kate
A flavorful, hearty side dish with chewy wild rice, dried cranberries, sweet roasted carrots, torn kale, and chile-fried cashews tossed in a honey-tahini dressing.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 157kcal

Ingredients

For the dressing:

For the cashews:

  • 1 tablespoon olive oil
  • 3 small dried chiles such as arbol chiles
  • ⅓ cup raw cashews roughly chopped
  • Kosher salt for seasoning

For the salad:

  • 8 ounces 1 1/4 cups dry wild rice, rinsed
  • 1 pound about 4 medium carrots peeled, trimmed and cut into 2-inch pieces. Cut any thick carrots in half lengthwise.
  • 1 tablespoon olive oil
  • 1 bunch kale stems removed and torn into bite-sized pieces
  • ⅓ cup dried cranberries

Instructions

  • Blend the dressing. Combine all the dressing ingredients in a blender, puree together until smooth. Taste and add more salt, lemon juice, or honey as needed. The dressing will be thick, that's okay.
  • Fry the cashews. Heat oil and chiles in a medium frying pan over medium-low heat. Once chiles start to sizzle, add nuts and cook, stirring frequently until they are dark golden brown, about 1-2 minutes. Remove from heat, sprinkle with salt and let cool.
  • Cook the wild rice. Bring a large saucepan of salted water toa a boil. Add rice and simmer until tender, but not falling apart, about 30 minutes. Drain, return to the pot, cover and keep warm.
  • Roast the carrots. Heat oven to 425°F. Place carrots on a baking sheet, drizzle with the tablespoon of oil and season with salt. Toss to coat in the oil and arrange in a single layer. Roast until tender, about 20 minutes.
  • Toss with the dressing. Place kale, wild rice, and roasted carrots in a large bowl. Drizzle with the dressing and toss to coat. Arrange on a platter and garnish with dried cranberries and chile cashews.

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