Ekaterina's Wild Rice and Kale Salad recipe

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Ingredients

3 ¼ cups water, divided
½ cup wild rice
½ cup barley
1 teaspoon olive oil, or as desired
1 cup chopped kale
½ cup raisins
½ cup chopped walnuts
½ cup crumbled feta cheese
2 tablespoons chipotle mustard
ground black pepper to taste

Nutrition Info

388.7 calories
carbohydrate: 52.9 g
cholesterol: 16.7 mg
fat: 15.9 g
fiber: 7.4 g
protein: 12 g
saturatedFat: 4.1 g
servingSize: -
sodium: 314.1 mg
sugar: 14.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring 2 cups water and wild rice 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.

  2. Bring 1 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.

  3. Heat oil in a skillet over medium heat, cook and stir kale until bright green and softened, 3 to 5 minutes.

  4. Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.

Recipe Yield

4 servings

Recipe Note

Healthy and filling, this salad is perfect for lunch, a light dinner, or party appetizer. Crunchy and sweet with a hint of spice. No need to add salt.

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