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Ingredients

1 ½ cups brown and wild rice mix 2 cups water 1 cup orange juice ½ teaspoon salt, or to taste ⅓ cup agave nectar 3 tablespoons olive oil 2 tablespoons apple cider vinegar 1 ½ cups chopped kale leaves ½ cup chopped red bell pepper ½ cup toasted pine nuts ¼ cup halved seedless red grapes 2 tablespoons chopped celery 1 tablespoon chopped fresh parsley, or to taste 1 tablespoon chopped fresh basil, or to taste 1 lemon, zested

Nutrition Info

219.5 calories carbohydrate: 31.6 g cholesterol: : - fat: 9.7 g fiber: 2.4 g protein: 4.3 g saturatedFat: 1.4 g servingSize: - sodium: 398 mg sugar: 14.7 g transFat: : - unsaturatedFat: : -

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

8 servings

Fresh, summery recipe I make when my kale is growing, which is generally around 6 to 8 months of the year.