Brown and Wild Rice Salad with Grapes and Kale

Name: Brown and Wild Rice Salad with Grapes and Kale
Total time: 130
Yield: 8
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

Recipe by Missy from allrecipes.com

Dinner 2 Hr. 10 Mins.

Ingredients

8 servings

•

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

Instructions

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.