Kale Salad With Beets Wild Rice Recipes

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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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