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Brown and Wild Rice Salad with Grapes and Kale

Rated as 5 out of 5 Stars

"Fresh, summery recipe I make when my kale is growing, which is generally around 6 to 8 months of the year."
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2 h 10 m servings 219
Original recipe yields 8 servings


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  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.


  • Cook's Note:
  • Substitute pecans or almonds for the pine nuts if preferred.

Nutrition Facts

Per Serving: 219 calories; 9.7 31.6 4.3 0 398 Full nutrition

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This was fantastic. We added a chunks of roasted chicken and it was a dinner. Love the consistency.