On an open burner, add the chicken broth and rice to a pot and bring to a boil. Turn to a simmer and cook for about 40-45 minutes or until done.
When the rice is cooked, place your Steelmade Flat Top on the stove. Preheat the Flat Top by turning the burners to low and allow 10-15 minutes for proper heating.
As the griddle heats, prepare the vegetables.
Place all the ingredients for the maple-dijon vinaigrette in a container with a lid and shake until thoroughly mixed.
When the Flat Top is ready, add the cubed potatoes, brown sugar, and butter.
Combine all the ingredients by stirring in the wild rice. Gradually pour in the vinaigrette and continue to stir for 2-3 minutes.
When the sweet potatoes are starting to soften, add the kale to the flat top and drizzle with water. Once the water is evaporated, season with salt and pepper.
