You already know that I love Iowa Girl Eat’s blog because of Man-Pleasing Chicken and Salsa Verde Chicken and Rice Casserole, and I’ve got a couple more headed your way. This particular one is absolutely delicious. Jerrod and I actually made this a couple of months ago and I found the photos on my camera earlier today and well, it was like Christmas, but not for my stomach because as soon as I saw the delicious goat cheese and wild rice, it was like a rumbling volcano in there.
Bad comparison because volcanos explode, but whatever, I’m hungry. I followed this recipe to a T, so if you make it and decide to change things up, I’d love to know what you do!
Kale and Wild Rice Bowls with Honey-Balsamic Vinaigrette (recipe from Iowa Girl Eats)
Serves 2 humans for dinner and lunch
Honey-Balsamic Vinaigrette Ingredients*:
- 1/4 C extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- salt & pepper to your liking
*The original recipe also included 1 clove of garlic, minced/microplaned so if you like garlic…by all means add it
1. Combine all vinaigrette ingredients in a mason jar and shake, shake, shake until combined. Set aside
Wild Rice Bowl Ingredients:
- 1 C wild rice blend
- 2 C low-sodium chicken broth (for cooking the rice – adds amazing flavor)
- 2 large chicken breasts, cut into small cubes
- salt and pepper to your liking
- 4 C kale, rinsed and chopped
- 1 large apple, chopped in bite sized pieces – use whatever kind you like – I think I’d try this with a granny smith next time
- 2 oz goat cheese, crumbled – honey goat cheese would be excellent! (the goat cheese logs are usually 4oz)
- 1/4 C dried cranberries
- 1/4 C almonds – I used TJ’s honey-roasted almonds…they are my faaaavorite
Wild Rice Bowl Directions:
1. Bring your chicken broth to a boil in a medium pot. Once boiling, add rice, put the lid on your pot, and cook it according to its directions. Once finished, IGE recommends leaving your rice in the pot, off the heat, for 10 minutes until you fluff it.
2. As the rice cooks, start preparing your kale. For fantastic picture directions, see IGE’s post.
3. When you’ve got about 15 minutes until the rice is ready to be fluffed, season the chicken with salt and pepper and cook it in a large skillet. Once it’s no longer pink, take it off the heat and set it aside.
4. In a very large bowl (or separate in 2 medium bowls), combine the rice, chicken, kale, apple, cranberries, almonds, and goat cheese. Top with vinaigrette and then stir together (salad tongs work perfectly)!
It’s great on it’s own, but it would be absolutely delicious with crusty, warm bread on the side. And you’ve got 2 oz of goat cheese left so you might as well spread it on the bread…and then add a little honey. AHHHH. Still hungry.