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.


Recipes · Salad · Green Salad Recipes · Kale Salad Recipes


Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 2 hrs 10 mins
Additional Time: 1 hrs 20 mins
Servings: 8
Yield: 8 servings

Ingredients

Ingredients List

  • 1 ½ cups brown and wild rice mix

  • 2 cups water

  • 1 cup orange juice

  • ½ teaspoon salt, or to taste


Directions

  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)

Nutrition Facts
220 Calories
10g Fat
32g Carbs
4g Protein


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