Wild Rice with Apples, Kale and Cider Vinaigrette
Wild Rice with Apples, Kale and Cider Vinaigrette features Cortland apples, sweet potatoes, kale, pecans and an apple cider dressing that bursts with flavor.
This dish is based on an enduring classic of Japanese cooking called nasu dengaku. Hatcho miso paste is made purely from fermented soy beans and has a naturally sweeter taste, which I found to work best in this dish. Serve with a salad of mustard greens or with some plain steamed rice sprinkled with finely sliced spring onions.