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Fried Wild Rice with Hazelnuts and Kale | WednesdayNightCafe.com

Fried Wild Rice with Hazelnuts and Kale

Fried Wild Rice with Hazelnuts and Kale is a tasty and elegant side that goes well with poultry, fish, or meat. Perfect for serving a crowd during the holidays.
Course Side Dish
Cuisine American
Total Time 25 minutes
Servings 6 as a side dish
Author Tara Leung


  • 1 tablespoon grapeseed or canola oil
  • 2 tablespoons butter
  • 3 small shallots, chopped
  • 2 stalks celery, chopped
  • salt and pepper
  • 2 cloves garlic, minced
  • 5 ounces baby kale
  • 1 cup skinned hazelnuts
  • 3/4 cup dried cherries (or cranberries)
  • 5 cups cooked wild rice


  1. Heat a wok or large skillet over medium heat. Add oil and butter. When butter is melted, add shallots and celery. Season with salt and pepper. Cook, stirring occasionally, until shallots and celery soften, about 8 minutes. Add garlic and cook 2 more minutes, stirring often, until garlic is fragrant.
  2. Turn heat to medium-high. Add kale and a little more salt and pepper. Cook until kale is mostly wilted. Stir as it cooks down.
  3. Add hazelnuts, cherries, and wild rice. Stir to combine. Cook 4-5 more minutes, stirring often, until the rice is heated through. Season to taste.

Recipe Notes

Wild rice should be cooked 1-2 days in advance. Cook rice in chicken broth (or mushroom broth for vegetarians) for added flavor.

Blanch hazelnuts to peel and toast in advance, unless using skinless nuts to start. (See full post for more details.)