Turkey Fried Wild Rice with Kale and Shiitake Mushrooms

Combining sautéed veggies and aromatics with rice and a protein makes for a very versatile, and satisfying, formula. At its core, that’s what this recipe is: a template for using up what you have on hand. This particular combination is absolutely delicious and worthy of making exactly as it is, but be sure to get creative with it too. This dish is a great place to use that leftover turkey from Thanksgiving or whatever odds and ends are lurking in the vegetable drawer post-holiday.

You’ll notice that we call for soaking the rice before you start cooking. Soaking rice activates enzymes that make the grains easier to digest. We recommend soaking wild rice for 2 to 3 hours, and then rinsing it well before cooking.


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


  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.