When it comes to kale salad, there are two camps of people:
Brown Rice And Kale Salad
This hearty, fall kale salad with quinoa and cranberries is made even better by massaging the kale which gives the raw kale a softer texture.
Recipe Summary 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.Ingredients | Kale Salad
4 cups vegetable broth
2 cups brown rice
3 tablespoons butter
½ cup diced onion
½ cup diced celery
½ cup diced carrot
¼ cup chopped almonds
½ cup diced mushrooms
salt to taste
2 cups chopped kale
Directions
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.
Info | Kale Salad
prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
