Ingredients

• RICE
  RICE
• 1 cup soaked wild rice blend
  1 cup soaked wild rice blend
• 1 ¾ cups chicken or turkey broth
  1 ¾ cups chicken or turkey broth
• 1 tablespoon unsalted butter
  1 tablespoon unsalted butter
• FRIED RICE
  FRIED RICE
• 4 tablespoons unsalted butter
  4 tablespoons unsalted butter
• 16 ounces shiitake mushrooms, stems removed and small-diced
  16 ounces shiitake mushrooms, stems removed and small-diced
• 2 ¼ teaspoons sea salt
  2 ¼ teaspoons sea salt
• 1 cup thinly sliced leeks (1 to 2 leeks)
  1 cup thinly sliced leeks (1 to 2 leeks)
• 1 tablespoon cold-pressed extra-virgin olive oil
  1 tablespoon cold-pressed extra-virgin olive oil
• 4 cups chopped kale, stems removed
  4 cups chopped kale, stems removed
• 1 teaspoon minced garlic (1 large clove)
  1 teaspoon minced garlic (1 large clove)
• 2 eggs
  2 eggs
• 1 tablespoon coconut aminos
  1 tablespoon coconut aminos
• 2 cups shredded turkey meat
  2 cups shredded turkey meat
• ¼ cup chopped fresh parsley
  ¼ cup chopped fresh parsley

Instructions

1. RICE – In a small saucepan with a tight fitting lid, combine the soaked wild rice with the stock and butter. Set the pot over a medium-high heat and bring the mixture to a boil. Reduce the heat to low and simmer, covered, until all of the liquid has been absorbed, about 45 minutes. Turn off the heat and let the rice steam for 10 minutes. Remove the lid, fluff it with a fork, and spread it out over a baking sheet. Transfer the rice to the refrigerator to cool for at least 30 minutes. Alternately, make the rice a day ahead so that it is completely cool when you make the fried rice.
2. FRIED RICE – In a 12-inch cast iron skillet over medium heat, melt 1 tablespoon of the butter. Add the mushrooms, season with 1 teaspoon of the salt, and cook, stirring frequently, until the mushrooms begin to soften and the edges become golden brown, 6 to 7 minutes. Transfer the mushrooms to a baking sheet and set aside.
3. In the same skillet over medium heat, melt another 1 tablespoon of the butter. Add the sliced leeks and cook, stirring frequently, until the leeks soften and release their juices, 4 to 5 minutes. Transfer to the baking sheet with the mushrooms.
4. In the same skillet over medium heat, add 1 tablespoon of the olive oil, and then add the kale, garlic, and 1 teaspoon of the salt. Cook, stirring, until the kale wilts, about 2 minutes. Transfer the kale to the baking sheet with the mushrooms and leeks.
5. In a small bowl, whisk the eggs with the coconut aminos. Set aside.
6. In the cast iron skillet over medium heat, melt the remaining 2 tablespoons butter. Add the rice and the remaining ¼ teaspoon salt. Cook, stirring frequently, until the rice begins to get crispy, 2 to 3 minutes. Add the cooked turkey meat and stir well. Add the egg mixture and cook, stirring, until the eggs are fully cooked, about 2 minutes.
7. Add the mushrooms, leeks, kale, and parsley to the pan. Turn off the heat and stir until everything is incorporated. Serve immediately.