It’s a delicious lunch on its own and a perfect side dish for some of my favorite dinners, like Vegan Lentil Soup, Pasta for One, or Sun Dried Tomato Soup. I hadn’t planned on sharing this recipe on the blog, but when I made this salad to go with the Tuscan White Bean Skillet I posted earlier this week, I decided to take a few pictures and share them with you.
How to Make Kale and Wild Rice Salad
Step #1: Place the rinsed wild rice along with two cups of water in a saucepan set over medium heat. Cook until tender, about 10 to 12 minutes; drain off excess water and set aside to cool. Step #2: Meanwhile, place the kale in a large mixing bowl and drizzle with one tablespoon of olive oil. Use your hands to massage the oil into the kale for 2 to 3 minutes, until saturated and dark in color. Set aside. Step #3: Place the stale bread in a food processor or blender and pulse into crumbs. Heat the remaining tablespoon of olive oil in a small pan over medium heat. Add the breadcrumbs and cook, stirring frequently, for 2 to 3 minutes, until golden brown and toasted. Step #4: Add the cooked rice, grated cheese, lemon juice, salt, and pepper to the mixing bowl and toss together with the kale. Step #5: Transfer the salad to a serving dish, top with the toasted breadcrumbs, and serve. This salad is best enjoyed cold or at room temperature, but if you prefer it warm, you can gently heat the rice separately before mixing it back with the kale and other ingredients.
