Rating: 5 stars
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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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Recipe Summary test

prep:
10 mins
cook:
40 mins
additional:
1 hr 20 mins
total:
1 hr 70 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:
Salad:

Directions

Instructions Checklist
  • 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.

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

  • 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

220 calories; protein 4.3g; carbohydrates 31.6g; fat 9.7g; sodium 398mg. Full Nutrition
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Reviews (1)

Rating: 5 stars
09/21/2020
This was fantastic. We added a chunks of roasted chicken and it was a dinner. Love the consistency. Read More