Yields: 4 servings

From The Hodo Kitchen

Photo Credit: Colin Price

Styling: Jeffrey Larsen

A festive, earthy and unexpected side dish for winter! Easily swap out the rice with your favorite grains.

We feel so lucky to have worked with Jeffrey Larsen on several recipes. Jeffrey is a talented food stylist, art director, pastry chef, author and well, basically, an incredible multi-hyphenate. He first cookbook, Gluten Free Baking At Home has been awarded the James Beard award for cookbook excellence.

Ingredients

• 1 (8oz) package Hodo BBQ Cubes
  (try with our Moroccan or Harissa Cubes, or our diced Miso Tofu or Indian Spiced Tofu too!) Locate Product

• 2 cup cooked long grain wild rice

• 1 cup chopped kale

• 1 tbsp olive oil

• 1/2 lemon

• Salt and pepper

• 1/4 cup chopped pecans

• 1/4 cup chopped walnuts

• 1/4 cup fresh cranberries

Instructions

1. Cook your favorite long grain wild rice according to instructions on the packet (pro tip, for a more flavorful dish cook the rice in veggie stock instead of water).

2. Remove stems from 3 leaves of kale. Rinse and chop the leaves.

3. Heat a small sauté pan over medium-high heat.

4. Sauté BBQ (or Moroccan or Harissa) Cubes. There is no need to add oil, salt or pepper to the cubes...everything is already in there!

5. Sauté the Cubes until they become crispy and golden remove from heat and place them on a plate to cool.

6. Drizzle the olive oil into bowl.

7. Squeeze lemon into bowl.

8. Season with a pinch of salt and pepper.

9. Mix all ingredients together, taking care to make sure all ingredients are well distributed (pro tip, clean hands are the best mixing tool).

10. Serve warm or room temperature.