Brown and Wild Rice Salad with Grapes and Kale
Description
Tossed in a sweet and tangy dressing with fresh kale, nuts, fruit, and other vegetables, this brown and wild rice salad is perfect for summer gatherings.
Ingredients
•
1 1/2 cups brown and wild rice mix
•
2 cups water
•
1 cup orange juice
•
1/2 teaspoon salt, or to taste
•
1/3 cup agave nectar
•
3 tablespoons olive oil
•
2 tablespoons apple cider vinegar
•
1 1/2 cups chopped kale leaves
•
1/2 cup chopped red bell pepper
•
1/2 cup toasted pine nuts
•
1/4 cup halved seedless red grapes
•
2 tablespoons chopped celery
•
1 tablespoon chopped fresh parsley, or to taste
•
1 tablespoon chopped fresh basil, or to taste
•
1 lemon, zested
Directions
1
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.
2
Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing.
3
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.