Herbed Wild Rice With Carrots & Kale

Makes 2 servings.

½ cup uncooked wild rice
1¼ cup water
¼ tsp salt
¼ tsp freshly ground black pepper
1 tsp fresh thyme leaves
3 or 4 Red Dog carrots
½ bunch Red Dog lacinato kale
1 Tbsp butter
1 Tbsp finely chopped red onion
1 clove garlic, minced or pressed
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh basil
1 tsp chopped fresh dill
2 tsp balsamic vinegar

Rinse the rice. Bring the water to a boil in a small saucepan. Stir in the salt, pepper, thyme leaves, and rice. Cover, reduce heat to a simmer, and cook for about 50 – 60 minutes.

While the rice is cooking, prepare the vegetables & remaining herbs. Slice the carrots about ¼” thick, halving the slices if you’re using really big carrots. You need about ⅔ cup of carrot slices.  Mince the onion and chop the herbs. Remove the stems from the kale, and chop the leaves into pieces about 1″ square. You need about a cup of chopped leaves.

When about 5-10 minutes remain of the rice cook time, heat the butter in a nonstick skillet. Add the onion, garlic, carrots and kale. Cook on medium heat until the onions and kale soften and the carrots are warmed through. Stir in the balsamic vinegar.

The rice is done when most of the grains have split open. A taste test should reveal tender but slightly chewy grains. Don’t overcook; mushy wild rice isn’t any fun. Any remaining water can be drained off.

Stir the cooked rice and chopped herbs into the pan; mix well. Serve with extra balsamic for those who so desire.