Ekaterina's Wild Rice and Kale Salad
Healthy and filling, this salad is perfect for lunch, a light dinner, or party appetizer. Crunchy and sweet with a hint of spice. No need to add salt.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3¼ cups water, divided
- ½cup wild rice
- ½cup barley
- 1teaspoon olive oil, or as desired
- 1cup chopped kale
- ½cup raisins
- ½cup chopped walnuts
- ½cup crumbled feta cheese
- 2tablespoons chipotle mustard
- ground black pepper to taste
Instructions
Step 1
Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes.Step 2
Bring 1 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.Step 3
Heat oil in a skillet over medium heat; cook and stir kale until bright green and softened, 3 to 5 minutes.Step 4
Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.