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.

Ingredients

• 1 ½ cups brown and wild rice mix
• 2 cups water
• 1 cup orange juice
• 0.5 teaspoon salt, or to taste
• 0.3333333333333333 cup agave nectar
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 ½ cups chopped kale leaves
• 0.5 cup chopped red bell pepper
• 0.5 cup toasted pine nuts
• 0.25 cup halved seedless red grapes
• 2 tablespoons chopped celery
• 1 tablespoon chopped fresh parsley, or to taste
• 1 tablespoon chopped fresh basil, or to taste
• 1 lemon, zested

Steps

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