Wild & Brown Rice, Massaged Kale Salad
Explore the Wild Rice recipe contest winner!
Ingredients
- 4 cups kale
- ½ teaspoon salt
- ½ lemon, juice and zest
- 2 tablespoons + 1 teaspoon extra virgin olive oil, divided
- ¼ cup pumpkin seeds
- ¼ cup orange juice
- 1 clove garlic, minced
- salt and pepper, to taste
- 1 cup cooked wild rice, cooled
- 2 cups cooked brown rice, cooled
- 6 ounces blueberries
- 8 dried apricots, chopped
- ½ cup pomegranate seeds
- ¼ cup feta cheese, crumbled (optional)
Directions
- Place the washed, stemmed and cut kale into a large bowl. Sprinkle with salt, lemon juice and zest, add 1 teaspoon olive oil. Massage the kale leaves between your hands until you see the kale turn a dark, shiny green.
- Toast the pumpkin seeds by placing them in a dry skillet over medium heat. Stir the seeds with a wooden spoon until then begin to puff up and turn slightly golden. Remove the seeds from the heat and set aside to cool.
- Make the dressing by whisking together the orange juice, olive oil, garlic and salt and pepper.
- Combine the massaged kale, wild and brown rice, blueberries, apricots, pomegranate seeds and pumpkin seeds in a large bowl. Mix in the dressing.
- If desired, top with the crumbled feta cheese. Serve immediately.
Nutrition Facts
- Calories 260
- Total Fat 11g
- Cholesterol 10mg
- Sodium 125mg
- Carbohydrates 38g
- Dietary Fiber 4g
- Protein 8g
