Brown and Wild Rice Salad with Grapes and Kale recipe

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Ingredients

1 ½ cups brown and wild rice mix
2 cups water
1 cup orange juice
½ teaspoon salt, or to taste
⅓ cup agave nectar
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 ½ cups chopped kale leaves
½ cup chopped red bell pepper
½ cup toasted pine nuts
¼ 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

Nutrition Info

219.5 calories
carbohydrate: 31.6 g
cholesterol: : -
fat: 9.7 g
fiber: 2.4 g
protein: 4.3 g
saturatedFat: 1.4 g
servingSize: -
sodium: 398 mg
sugar: 14.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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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