I love eating foods that are seasonally inspired. You can make this year round of course, but in the late autumn nights this dish feels especially nourishing. Try it after a nice long day training outside to recover right.
+ 2 cups wild rice, cooked
+ 2 Honey Pears
+ 4 tbsp Marcona Almonds
+ 2 cups Kale, chopped
+ 1/2 cup Gorgonzola Cheese, crumbled
+ 1 large Sweet Onion, sliced
+ 1 tbsp butter
+ 1 tbsp Truffle Oil
Heat the butter in a sauce pan over medium-low heat. Add sliced onions. Cover to simmer, stirring often to prevent charring for roughly 10 minutes until onions are golden and sweet. Add the cooked rice and kale. Stir until kale is wilted. Divide into bowls. Add a pear to each. Top with the cheese and almonds. Season to taste.
If you don't have truffle oil, use an additional tbsp butter. Try Truffle salt if you can find that, the aroma and flavor does enhance the dish.