Name: Brown and Wild Rice Salad with Grapes and Kale
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Brown and wild rice mix - 1 ½ cups; Water - 2 cups; Orange juice - 1 cup; Salt, or to taste - ½ teaspoon; Agave nectar - ⅓ cup; Olive oil - 3 tablespoons; Apple cider vinegar - 2 tablespoons; Chopped kale leaves - 1 ½ cups; Chopped red bell pepper - ½ cup; Toasted pine nuts - ½ cup; Halved seedless red grapes - ¼ cup; Chopped celery - 2 tablespoons; Chopped fresh parsley, or to taste - 1 tablespoon; Chopped fresh basil, or to taste - 1 tablespoon; Lemon, zested - 1

Ingredients for - Brown and Wild Rice Salad with Grapes and Kale

1. Brown and wild rice mix 1 ½ cups

2. Water 2 cups

3. Orange juice 1 cup

4. Salt, or to taste ½ teaspoon

5. Agave nectar ⅓ cup

6. Olive oil 3 tablespoons

7. Apple cider vinegar 2 tablespoons

8. Chopped kale leaves 1 ½ cups

9. Chopped red bell pepper ½ cup

10. Toasted pine nuts ½ cup

11. Halved seedless red grapes ¼ cup

12. Chopped celery 2 tablespoons

13. Chopped fresh parsley, or to taste 1 tablespoon

14. Chopped fresh basil, or to taste 1 tablespoon

15. Lemon, zested 1

How to cook deliciously - Brown and Wild Rice Salad with Grapes and Kale

1 . Stage

Bring brown and wild rice blend, water, orange juice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook, uncovered, for 5 minutes more. Remove from heat and let cool, 20 to 30 minutes.

2 . Stage

Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing.

3 . Stage

Add dressing, kale, bell pepper, pine nuts, grapes, celery, parsley, basil, and lemon zest to the cooled rice and mix well. Refrigerate for 1 hour before serving.