Eggplant and Kale Wild Rice
This roasted eggplant and kale wild rice is a great vegetarian dish that requires only a few minutes of active time. I love how easy it is to make and how much of the work is done by simmering and roasting. It makes for a perfect side or add additional protein for a well-balanced meal.
Equipment
- Sheet pan foil lined
- Casserole pan or large skillet
- Mixing Bowl
Ingredients
- 1 large eggplant cut into three quarter inch cubes
- 4 cups kale stemmed and chopped
- 3 cups vegetable broth
- 1 cup wild rice
- 1 cup onion chopped
- 1 tablespoon garlic minced, about 3 cloves
- 3 tablespoons olive oil divided
- ½ tablespoon salt
- ½ tablespoon black pepper
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ teaspoon ground cumin
- 3 bay leaves fresh
Instructions
- Heat the oven to 425°F, 220°C, or gas mark 7. In a mixing bowl, toss the cubed eggplant with 2 tablespoons of the olive oil, salt, pepper, garlic powder, onion powder, and cumin until every piece is coated.1 large eggplant, 3 tablespoons olive oil, ½ tablespoon salt, ½ tablespoon black pepper, ½ tablespoon garlic powder, ½ tablespoon onion powder, ½ teaspoon ground cumin
- Spread the eggplant in a single layer on a foil lined sheet pan and roast for 25 to 30 minutes, tossing once at the halfway point, until the cubes are browned and collapsed. Set aside.
- While the eggplant roasts, heat the remaining 1 tablespoon of olive oil in a casserole pan or a large skillet over medium heat. Add the onion and the bay leaves and cook for 5 to 6 minutes, until the onion is soft and translucent.1 cup onion, 3 tablespoons olive oil, 3 bay leaves
- Add the garlic and cook for 1 minute more, until fragrant. Add the wild rice and toast for 2 to 3 minutes, stirring, until the grains smell nutty.1 cup wild rice, 1 tablespoon garlic
- Pour in the broth and bring to a boil. Reduce to a low simmer, cover, and cook for 30 minutes.3 cups vegetable broth
- Lay the chopped kale on top of the rice, cover again, and cook for another 10 to 15 minutes, until the rice is tender and most of the grains have split open.4 cups kale
- Take the pot off the heat, pull out the bay leaves, and stir the kale through the rice. Fold in the roasted eggplant. Cover and let it rest for 10 minutes before serving.
Notes
Use real wild rice, not a wild rice blend. Blends cook in about half the time, and this timing will overcook them badly.
• Wild rice is done when the grains split open along the seam and curl back. Watch for that rather than the clock.
• Chicken stock in place of the vegetable broth makes this richer, and it makes it a side dish rather than a vegetarian main.
• All of the salt goes on the eggplant. If you are using unsalted or low sodium broth, add a half teaspoon of salt with the liquid.
• Fresh bay is stronger than dried. If you are using dried, go with four leaves.
• Wild rice is done when the grains split open along the seam and curl back. Watch for that rather than the clock.
• Chicken stock in place of the vegetable broth makes this richer, and it makes it a side dish rather than a vegetarian main.
• All of the salt goes on the eggplant. If you are using unsalted or low sodium broth, add a half teaspoon of salt with the liquid.
• Fresh bay is stronger than dried. If you are using dried, go with four leaves.
Nutrition
Serving: 1servingCalories: 141kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 445mgPotassium: 173mgFiber: 3gSugar: 2gVitamin A: 1059IUVitamin C: 12mgCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!