 |
Kale, Brown Rice and Butternut Salad Recipe
Prep. time: 10 minutes
Cooking time for rice: 45-50 minutes (you can prepare in advance)
Difficulty: Easy
Chef's Note
Kale and brown rice are a match made in nutritional heaven. Toss in crunchy slivers of butternut squash and drizzle with this refreshing dressing for a delicious, impressive salad that is ideal for fall, lunch or dinner any day of the week.
Transform your salad into Poke Bowl: Add simply some marinated salmon cubes.
Ingredients
For 4 servings
- 2 cups / 500 ml cooked U.S. brown rice
- 1/3 cup / 85 ml diced bell peppers
- 2 cups / 500 ml shredded kale
- 1 cup / 250 ml julienned butternut squash(uncooked)
- 1gala apple, thinly sliced
- 1/3 cup / 85 ml toasted slivered almonds
Fine Herb Vinaigrette:
- 3 Tbsp. olive oil
- 3 Tbsp. white wine vinegar
- 1 Tbsp. Dijon mustard
- 1clove garlic, finely minced
- 1/2 Tsp. red pepper flakes (optional)
- 1/4 Tsp. kosher salt and pepper
Brown rice
- 1 cup / 250 ml uncooked brown rice
- 2 to 2-1/4 cups / 550 ml liquid such as water, broth, or juice
- 1 Tsp. butter or margarine, optional
- 1 Tsp. optional
Method
- Combine rice with bell peppers.
- Arrange rice, kale, butternut squash, and apple on a platter in diagonal rows. Top kale with almonds.
- Whisk together all ingredients for vinaigrette and spoon over salad just before serving.
Preparing Brown Rice
When cooking brown rice, always follow package directions; if they are not available, use this easy method:
- Combine ingredients in 2 to 3 quart (2 to 3 L) saucepan. Bring to a boil; stir once or twice.
- Reduce heat, cover, simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed.
- Fluff with fork.
Nutritional values per serving
310 calories, 14 g fat, 2 g saturated fat, 258 mg sodium, 43 g carbohydrates, 5 g fibre, 6 g protein.
More recipe ideas
..........
Photo & collaboration : USA Rice Federation
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
-
Recipes
-
Products
-
Entertaining
-
Chefs
-
Hints & Tips
-
Glossaries
