Jamie George
@shineflavorjam
Brown and Wild Rice Salad with Kale and Grapes
A refreshing and nutritious salad featuring a blend of brown and wild rice, tossed with kale, grapes, and a zesty dressing. Perfect for a light lunch or as a side dish at gatherings.
Details
- Cuisine:american
- Diet:vegan
- Difficulty:easy
- Estimated Cost:N/A
- Ingredients:15
- Views:8
Recipe Information
- Prep time15 min.
- Cook time40 min.
- Total time55 min.
- Servings8
Ingredients
- 1 1/2 cups
- 2 cups
- 1 cup
- 1/2 teaspoon, or to taste
- 2 tablespoons
- 2 tablespoons
- 1 tablespoon
- 2 cups, chopped
- 1, diced
- 1/4 cup, toasted
- 1 cup, halved
- 1/2 cup, diced
- 1/4 cup, chopped
- 1/4 cup, chopped
- 1 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Brown and Wild Rice Salad with Kale and Grapes.
Step 1
In a saucepan, combine the brown and wild rice mix, water, orange juice, and salt. Bring to a boil over high heat.
Step 2
Once boiling, reduce the heat to medium-low, cover, and let it simmer until the rice is tender, about 30 to 45 minutes.
Step 3
After cooking, drain any excess liquid and fluff the rice with a fork. Cook uncovered for an additional 5 minutes to dry it out slightly.
Step 4
Remove the rice from heat and allow it to cool for 20 to 30 minutes.
Step 5
In a small bowl, whisk together the agave nectar, olive oil, and apple cider vinegar to create the dressing.
Step 6
In a large mixing bowl, combine the cooled rice, dressing, chopped kale, diced bell pepper, toasted pine nuts, halved grapes, diced celery, chopped parsley, chopped basil, and lemon zest. Mix well to combine all ingredients.
Step 7
Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.