Rice Recipe: Kale and Brown Rice Salad

Recipe Category: Salad

Kale and Brown Rice Salad

Cooking Instructions

Kale and Brown Rice

Cooking Instructions:

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:
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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

Ingredients

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

Nutritional Value

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.

Servings: 4