1
Preheat the oven to 425°F.
2
Cook the wild rice according to package instructions. Stir in the olive oil and salt after cooking.
3
Meanwhile, toss the chopped mushrooms with the oil, salt, and pepper on a baking sheet. Roast for 12-15 minutes, until softened.
4
Steam the beets in a steamer basket in a large pot over 2 inches of simmering water for 7 to 10 minutes. Save the steaming set-up for the kale. When the beets are done, toss them in a bowl with the shallot, balsamic vinegar, salt and pepper.
5
Add the kale to the steamer basket and cook until bright green and wilted. Once the wild rice blend is done, toss with the steamed kale in the pot.
6
To make the pesto, add all the ingredients except the oil, water, salt, and pepper to a blender or food processor. You may also use an immersion blender. Process until finely minced. Slowly drizzle in the oil and water as you continue to blend until you reach a smooth consistency. It is important that you not add the oil and water all at once. Season with salt and pepper.
7
Divide the wild rice and kale between bowls, top with balsamic marinated beets and roasted mushrooms. Garnish with pea sprouts, lemon wedges, and kale pesto.