Kale, Brown Rice and Butternut Salad
Nutritious kale and brown rice salad with butternut squash and dressing.
Kale and brown rice are a match made in nutritional heaven. Toss in crunchy slivers of butternut squash and drizzle with this refreshing dressing for a delicious, impressive salad that is ideal for the summer or fall, lunch or dinner any day of the week.
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 (uncooked)
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
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).
Recipes by riceinfo.com