Rating: 4.5 stars
20 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This is an awesome way to use kale in a delicious salad.

Recipe Summary test

prep:
20 mins
cook:
45 mins
additional:
30 mins
total:
1 hr 35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the brown rice and water to a boil in a saucepan. Reduce the heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Spread the rice onto a large platter and chill in refrigerator until cooled completely.

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  • Gently toss the cooled rice, diced tofu, tamari almonds, sesame seeds, chopped kale, red cabbage, shredded carrot, chopped flat-leaf parsley, and chopped dill together in a large mixing bowl.

  • Whisk the lemon juice, tamari soy sauce, olive oil, garlic, and mustard together in a small bowl; season with salt and black pepper.

  • Drizzle the dressing over the rice mixture; toss gently to coat evenly.

Nutrition Facts

289 calories; protein 11.5g; carbohydrates 39g; fat 11.3g; sodium 782.7mg. Full Nutrition
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