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 caloriescarbohydrate: 52.9 gcholesterol: 16.7 mgfat: 15.9 gfiber: 7.4 gprotein: 12 gsaturatedFat: 4.1 gservingSize: -sodium: 314.1 mgsugar: 14.1 gtransFat: : -unsaturatedFat: : -
Directions Ekaterina's Wild Rice and Kale Salad
Directions
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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.
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.
Heat oil in a skillet over medium heat, cook and stir kale until bright green and softened, 3 to 5 minutes.
Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.