Wild Rice Pilaf and Wok Kale

This is a meal I have made more times than I can count. I often make it for dinner parties since it is easy to make in large quantities. You will need a large rice pot (I have a cast iron one that I love) and a large wok (the largest you can find, authentic and seasoned— no Teflon).

For the rice:

1 bag Lundberg Wild Rice

2 tbsp coconut oil

½ cup pistachios

¼ cup golden raisins

Freshly ground sea salt and pepper to taste

Cook rice according to instructions on bag. Add pistachios, oil, raisins, s+p and mix well.

 

For the kale:

2 large bunches of curly kale, rinds removed, washed and ripped into small pieces

1 red onion, minced

½ block extra-firm tofu

Sesame oil

¼ cup Bragg’s Liquid Aminos (rough estimate)

Sesame seeds

Tumeric

Red pepper flakes

Muchi curry powder

Black pepper

Put enough oil in the wok to cover the circular bottom of the pan. Turn heat to slightly above medium. When oil is hot, add onion and let cook. When onion is partially cooked, add tofu and spices. Add enough of each spice to color and coat the tofu. Cook for a few minutes, turning frequently. Add kale and Bragg’s, cover and let steam for a few minutes. Stir-fry for the last few minutes, dispersing the onion and tofu evenly through the kale. When the greens are bright and wilted they are done.