Ekaterinas Wild Rice and Kale Salad

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.



Step: 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.

Step: 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.

Step: 3

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

Step: 4

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


Per Serving: 389 calories; protein 12g; carbohydrates 52.9g; fat 15.9g; cholesterol 16.7mg; sodium 314.1mg.

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