MASSAGED KALE WITH TOMATOES, CREAMED MOZZARELLA, AND WILD RICE
A quick summer salad that's full of grains, kale, and lemony cheese.
Provided by Abra Berens
Categories Kale Mozzarella Salad Summer Grains Wild Rice Rice Quick & Easy Quick and Healthy Healthy Vegetarian Tomato
Number Of Ingredients 10
Steps:
- Heat a glug of olive oil. Sweat the onion and garlic with the salt until translucent, about 5 minutes. Add the white wine and reduce by half. Add the wild rice and the soaking liquid and cook until tender, about 45 minutes.
- In a mixing bowl, sprinkle the kale with a pinch of salt. Massage the kale until it is dark green, limp, and tender in mouthfeel.
- Tear the mozzarella into rough chunks. Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper.
- When the wild rice is cooked, drain any residual liquid and let cool.
- Toss the tomatoes, kale, and wild rice together with a couple glugs of olive oil and a pinch of salt. Taste and adjust the seasoning. Dot with the creamed mozzarella and serve.
BROWN RICE AND KALE SALAD
Great way to use up leftovers. Perfect alone for a hearty lunch or as a side to a nice steak.
Provided by AFulton
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 29 g, Cholesterol 7.6 mg, Fat 5.5 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 201.3 mg, Sugar 2.1 g
EKATERINA'S WILD RICE AND KALE SALAD
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 Kale Salad
Time 1h33m
Yield 4
Number Of Ingredients 10
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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