Brown Rice and Kale Salad

Kale is a nutrient-dense leafy green vegetable that is high in vitamins A, C, and K, as well as minerals like calcium and iron.

This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Brown Rice and Kale Salad

Cooking Method: Baking, Boiling Cuisine: International Courses: Gluten free, Lunch, Salad, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Brown Rice
• 1 bunch Kale
• 1 cup Cherry Tomatoes
• 1 small Red Onion
• 1 medium Cucumber
• 1 medium Red Bell Pepper
• 1 cup Feta Cheese
• 2 tablespoon Lemon Juice
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Cook the brown rice according to package instructions.
2. In a large bowl, combine the cooked brown rice, chopped kale, halved cherry tomatoes, thinly sliced red onion, diced cucumber, diced red bell pepper, and crumbled feta cheese.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to make the dressing.
4. Pour the dressing over the salad and toss to combine.
5. Let the salad rest for 10 minutes to allow the flavors to meld together.
6. Serve the brown rice and kale salad chilled or at room temperature.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 45g15%

Sugars 2g

Protein 9g18%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.