Combine rice with bell peppers. Arrange rice, kale, butternut squash, and apple on a platter in diagonal rows. Top kale with almonds. Whisk together all ingredients for vinaigrette and spoon over salad just before serving.
Preparing Brown Rice: When cooking brown rice, always follow package directions; if they are not available, use this easy method: 1 cup (250 mL) uncooked brown rice 2 to 2-1/4 cups (550 mL) liquid such as water, broth, or juice 1 teaspoon (5 mL) butter or margarine, optional 1 teaspoon (5 mL) optional
Combine ingredients in 2 to 3 quart (2 to 3 L) saucepan. Bring to a boil; stir once or twice. Reduce heat, cover, simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed. Fluff with fork. Yield: 3 to 4 cups (750 mL to 1 L).
Source: USA Rice
Kale and Brown Rice
2 cups (500 mL) cooked U.S. brown rice 1/3 cup (75 mL) diced bell peppers 2 cups (500 mL) shredded kale 1 cup (250 mL) julienned butternut squash 1 gala apple, thinly sliced 1/3 cup (75 mL) toasted slivered almonds
Fine Herb Vinaigrette: 3 tbsp (45 mL) olive oil 3 tbsp (45 mL) white wine vinegar 1 tbsp (15 mL) each finely chopped basil, rosemary, thyme 1 tbsp (15 mL) Dijon 1 clove garlic, finely minced 1/2 tsp (2 mL) red pepper flakes 1/4 tsp (1 mL) kosher salt and pepper
PER SERVING: (1/4 recipe): 310 calories, 14 g fat, 2 g saturated fat, 258 mg sodium, 43 g carbohydrates, 5 g fibre, 6 g protein. % RDI: 10% calcium, 15% iron, 40% vitamin A, 120% vitamin C.
Western Rice Mills Ltd 1059 - 11111 Twigg Place, Richmond, BC V6V 0B7 Canada SEE MAP