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
Ingredients
- 1½ cups brown and wild rice mix
- 2cups water
- 1cup orange juice
- ½teaspoon salt, or to taste
- ⅓cup agave nectar
- 3tablespoons olive oil
- 2tablespoons apple cider vinegar
- 1½ cups chopped kale leaves
- ½cup chopped red bell pepper
- ½cup toasted pine nuts
- ¼cup halved seedless red grapes
- 2tablespoons chopped celery
- 1tablespoon chopped fresh parsley, or to taste
- 1tablespoon chopped fresh basil, or to taste
- 1lemon, zested
Instructions
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.Step 2
Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing.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.