Wild Mushroom and Sage Wild Rice with Pear Apple Dressing

This is a delicious and colorful seasonal side dish for any Fall dinner table and can be made a day in advance.  Feel free to add other treats like cranberries or toasted walnuts.

Wild Mushroom and Sage Olive Oil

Pear Apple Aged Balsamic Vinegar

1 cup long grain wild rice, rinsed well
½ cup Pear Apple Balsamic Vinegar
5 cups water
1 tsp salt

Bring all above ingredients to a boil; lower heat and simmer about 3 hours. Rice will be chewy, yet tender; Set aside

1 or 2 dark orange yams, cubed
¼ cup Wild Mushroom and Sage Olive Oil
salt & pepper to taste

Combine above ingredients and roast until tender in a 350 degree oven, about 45 minutes; set aside

1 firm, tart apple, thinly sliced
2 Tbsp. Wild Mushroom and Sage Olive Oil

Fry apples slices until golden brown; set aside

1 bunch kale, torn in pieces
2 cloves garlic, minced
¼ c. Wild Mushroom and Sage Olive Oil
salt & pepper to taste

Heat oil and toast garlic; as soon as it browns, add kale and one Tbsp. water or broth; sauté until wilted, but still bright green; set aside

In a large bowl combine wild rice, apples, kale, and yams. Whisk together 1 Tbsp Pear Apple Balsamic Vinegar and ¼ Wild Mushroom and Sage Olive Oil and toss everything together; check salt & pepper

Serve room temperature or slightly warm