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.

Ingredients

• 3 ¼ cups water, divided
• 0.5 cup wild rice
• 0.5 cup barley
• 1 teaspoon olive oil, or as desired
• 1 cup chopped kale
• 0.5 cup raisins
• 0.5 cup chopped walnuts
• 0.5 cup crumbled feta cheese
• 2 tablespoons chipotle mustard
• ground black pepper to taste

Steps

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.
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.
3. Heat oil in a skillet over medium heat; cook and stir kale until bright green and softened, 3 to 5 minutes.
4. Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.