Ekaterinas Wild Rice And Kale Salad Recipes

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

Ingredients

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

CRISPY RICE SALAD WITH KALE

Crispy Rice Salad with Kale image

This salad is inspired by one of the best bites of food I've ever had, the crispy rice salad at Hai Hai, an amazing Vietnamese restaurant in Minneapolis. It's got, like, four different layers of crunch and a dressing that's spicy, sweet, salty, and bright. I never knew I could love a salad this much!

Provided by Molly Yeh

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Canola or vegetable oil, for frying
4 cloves garlic, grated
1 teaspoon grated fresh ginger
1 Thai bird chile, thinly sliced
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons sugar
1/4 cup dry roasted, unsalted peanuts
1 1/2 cups cooked jasmine rice (see Cook's Note)
4 cups chopped dinosaur kale
1 shallot, thinly sliced (about 1/4 cup)
1/2 cup whole fresh cilantro leaves

Steps:

Fill a cast-iron pan with 1 1/2 inches oil and heat to 350 degrees F. Line a sheet tray with paper towels and set aside.
Meanwhile, make your dressing. Combine the garlic and ginger in a large bowl. Add the Thai bird chile. Add 2 tablespoons hot oil from your cast iron into the mixture. Add the lime juice, fish sauce and sugar and whisk together. Let the mixture sit while you prepare your other ingredients.
Add the peanuts to the hot oil and fry until they are golden brown, about 2 minutes. Remove and add to the dressing. Mix to coat the peanuts.
In the same cast-iron pan, scatter the rice in the hot oil and fry until crispy and golden brown, about 5 minutes. Transfer the fried rice to the lined sheet tray to drain.
Add the kale, shallot, cilantro leaves and crispy rice to a large bowl and toss with the peanuts and dressing to taste. Serve immediately.

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 Kale Salad

Time 1h33m

Yield 4

Number Of Ingredients 10

Ingredients

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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