Kale Salad Recipes: Brown and Wild Rice Salad with Grapes and Kale

Ingredients and Weight:

• 1 cup brown rice, uncooked
• 1 cup wild rice, uncooked
• 3 cups water
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup red wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup red grapes, halved
• 1 cup chopped kale
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped walnuts

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

1

Preparation Method Steps:

1. Rinse the brown rice and wild rice in a fine-mesh sieve.
2. Combine the rice, water, olive oil, lemon juice, red wine vinegar, honey, Dijon mustard, salt, and black pepper in a medium saucepan.
3. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 20 minutes, or until all the liquid has been absorbed.
4. Remove from heat and let stand for 5 minutes.
5. Fluff the rice with a fork.
6. Add the grapes, kale, red onion, parsley, and walnuts to the rice.
7. Toss to combine.

Nutritional Information:

• Calories: 250
• Fat: 5g
• Protein: 5g
• Carbohydrates: 45g
• Fiber: 5g

Dish Characteristics:

• Health benefits from the kale
• Sweetness from the grapes
• Tangy and herbaceous notes from the red wine vinegar and lemon juice

User Comments:

• "This salad is a refreshing and healthy alternative to traditional side dishes."
• "The combination of flavors is amazing!"
• "I love the crunch from the walnuts and red onion."
• "This salad is perfect for a light lunch or as a side dish with grilled chicken or fish."

Special Precautions and Tips:

• If you can't find wild rice, you can substitute with another type of whole grain rice, such as quinoa or barley.
• To make the salad ahead of time, prepare the rice according to the package directions and let cool completely. Combine the rice with the other ingredients just before serving.
• Store leftovers in the refrigerator for up to 3 days.