Brown and Wild Rice Salad with Grapes and Kale

Brown and Wild Rice Salad with Grapes and Kale

Fresh, summery recipe I make when my kale is growing, which is generally around 6 to 8 months of the year.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Bring brown and wild rice blend, water, orange juice, and salt 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 more. Remove from heat and let cool, 20 to 30 minutes.
  2. Step 2

    Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing.
  3. Step 3

    Add dressing, kale, bell pepper, pine nuts, grapes, celery, parsley, basil, and lemon zest to the cooled rice and mix well. Refrigerate for 1 hour before serving.