Best Brown Rice And Kale Salad Recipes

BROWN AND WILD RICE SALAD WITH GRAPES AND KALE

Steps:

• Bring brown and wild rice blend, water, orange juice, and salt 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 more. Remove from heat and let cool, 20 to 30 minutes.
• Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing.
• Add dressing, kale, bell pepper, pine nuts, grapes, celery, parsley, basil, and lemon zest to the cooled rice and mix well. Refrigerate for 1 hour before serving.

BROWN RICE AND KALE SALAD

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.

GARLIC KALE AND BROWN RICE SALAD WITH ZIPPY LEMON DRESSING

Steps:

• Pulse all the dressing ingredients ( first 7 ) in a food processor until smooth.
• Heat the oil in a large skillet over medium high heat. Add the kale and saute until wilted to about half of the original volume.
• Add the brown rice and stir-fry for a few minutes together with the kale until everything is heated through.
• Add the dressing into the pan (start with about half of it) and toss to combine.
• Just before serving (can be served hot or cold), toss with the chips. Top with dried cranberries