Brown Rice Salad with Wilted Kale
Salad
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Cook Time
1 h 10 min
Servings
12
Difficulty
Easy
Prep Time
25 Min
Description
This brown rice and kale salad is a hearty and healthy dish that's perfect as a light meal or a flavorful side. I love how the nutty brown rice pairs with the slightly bitter kale, creating a wonderful balance of flavors. The diced vegetables add a touch of sweetness and crunch, while the almonds provide a satisfying texture. It's a great way to incorporate more greens into your diet and can be easily customized with your favorite vegetables. This salad is best served warm and is ideal for meal prepping or a quick weeknight dinner. It's also naturally gluten-free and vegetarian!
Ingredients (10 ingredients)
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4 cups vegetable broth
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2 cups brown rice
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3 tablespoons butter
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0.5 cup diced onion
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0.5 cup diced celery
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0.5 cup diced carrot
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0.25 cup chopped almonds
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0.5 cup diced mushrooms
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salt
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2 cups chopped kale
Preparation (5 steps)
Cook the Brown Rice
Pour 4 cups of vegetable broth and 2 cups of brown rice into the mixing bowl. Cook for 45 minutes/100°C/Stufe 1/Linkslauf. Ensure the rice is tender and the liquid is absorbed. If not, cook for a few more minutes.
Prepare the Vegetables
Add ½ cup diced onion, ½ cup diced celery, and ½ cup diced carrot to the mixing bowl. Add 3 tablespoons of butter. Cook for 5 minutes/120°C/Stufe 1. Then add ½ cup diced mushrooms and cook for 1 minute/120°C/Stufe 1.
Add Mushrooms
Add ½ cup diced mushrooms to the mixing bowl. Cook for 1 minute/120°C/Stufe 1.
Combine Rice and Vegetables
Add the cooked rice from step 1 to the mixing bowl with the vegetables. Add ¼ cup chopped almonds and salt to taste. Mix for 30 seconds/Stufe 2/Linkslauf to combine evenly.
Wilt the Kale
Add 2 cups of chopped kale to the mixing bowl. Cook for 5 minutes/100°C/Stufe 1/Linkslauf, or until the kale is completely wilted. Serve warm.
Finished cooking? Great! 🎉
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Created by
Olivia Walker
3
Rezepte
0
Kochbücher
Allergens
- Tree nuts
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