Brown and Wild Rice Salad with Grapes and Kale

Prep Time:
10 mins

Cook Time:
40 mins

Additional Time:
1 hr 20 mins

Total Time:
2 hrs 10 mins

Servings:
8

Yield:
8 servings

Ingredients

Dressing:

⅓cupagave nectar
• 3tablespoonsolive oil
• 2tablespoonsapple cider vinegar

Salad:

1 ½cupschopped kale leaves
• ½cupchopped red bell pepper
• ½cuptoasted pine nuts
• ¼cuphalved seedless red grapes
• 2tablespoonschopped celery
• 1tablespoonchopped fresh parsley, or to taste
• 1tablespoonchopped fresh basil, or to taste
• 1lemon, zested

Directions

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.

Cook's Note:

Substitute pecans or almonds for the pine nuts if preferred.

Nutrition Facts (per serving)