Crispy Rice Salad With Kale Recipes

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BROWN RICE AND KALE SALAD



Brown Rice and Kale Salad image

Great way to use up leftovers. Perfect alone for a hearty lunch or as a side to a nice steak.

Provided by AFulton

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

4 cups vegetable broth
2 cups brown rice
3 tablespoons butter
½ cup diced onion
½ cup diced celery
½ cup diced carrot
¼ cup chopped almonds
½ cup diced mushrooms
salt to taste
2 cups chopped kale

Steps:

  • Bring broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • Melt butter in a large saucepan over medium heat; cook and stir onion, celery, carrot, and almonds until onion begins to softened, 5 to 10 minutes. Add mushrooms and cook 1 minute more; season with salt.
  • Mix cooked rice into onion mixture until evenly combined. Add kale and cook until completely wilted, about 5 minutes. Serve warm.

Nutrition Facts : Calories 179.5 calories, Carbohydrate 29 g, Cholesterol 7.6 mg, Fat 5.5 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 201.3 mg, Sugar 2.1 g

EKATERINA'S WILD RICE AND KALE SALAD



Ekaterina's Wild Rice and Kale Salad image

Healthy and filling, this salad is perfect for lunch, a light dinner, or party appetizer. Crunchy and sweet with a hint of spice. No need to add salt.

Provided by Ekaterina Petkova

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 1h33m

Yield 4

Number Of Ingredients 10

3 ¼ cups water, divided
½ cup wild rice
½ cup barley
1 teaspoon olive oil, or as desired
1 cup chopped kale
½ cup raisins
½ cup chopped walnuts
½ cup crumbled feta cheese
2 tablespoons chipotle mustard
ground black pepper to taste

Steps:

  • Bring 2 cups water and wild rice 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.
  • Bring 1 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
  • Heat oil in a skillet over medium heat; cook and stir kale until bright green and softened, 3 to 5 minutes.
  • Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 52.9 g, Cholesterol 16.7 mg, Fat 15.9 g, Fiber 7.4 g, Protein 12 g, SaturatedFat 4.1 g, Sodium 314.1 mg, Sugar 14.1 g

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