Brown Rice And Kale Salad Recipes

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GARLIC KALE AND BROWN RICE SALAD WITH ZIPPY LEMON DRESSING



Garlic Kale and Brown Rice Salad with Zippy Lemon Dressing image

Garlic Kale and Brown Rice Salad with a zippy lemon herb dressing! This side dish recipe is so simple and it compliments almost any main dish!

Provided by Pinch of Yum

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 12

juice of one lemon
juice of one orange
1/2 cup olive oil
1 garlic clove
1/2 cup fresh parsley
1/4 teaspoon salt (more to taste)
1-2 teaspoons honey
1 tablespoon olive oil (garlic infused is yummy)
1 bunch kale (chopped, without stems, to yield about 4 cups)
2 cups cooked brown rice
a few handfuls of Kettle Brand Salt and Pepper chips, crushed finely
dried cranberries for topping

Steps:

  • Pulse all the dressing ingredients in a food processor until smooth.
  • Heat the oil in a large skillet over medium high heat. Add the kale and saute until wilted to about half of the original volume. Add the brown rice and stir-fry for a few minutes together with the kale until everything is heated through. Add the dressing into the pan (start with about half of it) and toss to combine. Just before serving (can be served hot or cold), toss with the chips. Top with dried cranberries.

Nutrition Facts : Calories 538 calories, Sugar 7.8 g, Sodium 270.1 mg, Fat 39.4 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 46.3 g, Fiber 3.9 g, Protein 3.7 g, Cholesterol 0 mg

BROWN RICE AND KALE SALAD



Brown Rice and Kale Salad image

Great way to use up leftovers. Perfect alone for a hearty lunch or as a side to a nice steak.

Provided by AFulton

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 179.5 calories, Carbohydrate 29 g, Cholesterol 7.6 mg, Fat 5.5 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 201.3 mg, Sugar 2.1 g

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