Wild Rice Salad on Sauteed Tuscan Kale

by Angie Trinh

I like bringing a homemade lunch for work and I don't think people give enough credit to how filling a salad can be. Wild rice is great because you don't need a lot of it to appreciate the texture it brings to this dish. I'm a big fan of adding some canned tuna chunks on top for those days when some extra protein is needed.

Serves 1

You'll need

  • For salad
  • 20g wild rice
  • 10g toasted pumpkin seeds
  • 10g dried cranberries
  • ½ bunch of flat leaf parsley, chopped
  • 10g roasted almonds, chopped in half
  • For sauteed kale
  • 3 stalks of Tuscan kale, leaves and stems thinly chopped
  • 1 garlic clove, crushed
  • ½ tbspn olive oil
  • For dressing
  • ½ tsp dijon mustard
  • 1.5 tsp white wine vinegar
  • 0.5 tsp apple cider vinegar
  • 2 tsp olive Oil
  • ½ tsp honey
  • Salt
  • Pepper

Here's how

  1. Wash the wild rice under cold water and drain. Place the rice into a small saucepan and cover with 1 cup of water. With the lid on, bring the water to a boil over high heat. Once the water has boiled reduce the heat to low and allow to simmer. The rice is ready when the grains open and are curled - this takes 30-45 minutes. Drain and put aside.
  2. Whilst the rice is cooking heat ½ tblspn of olive oil in a pan and add the smashed garlic. Once the garlic is fragrant but not brown add the kale stems to saute for a minute before adding the leaves. Saute the kale till tender and then transfer everything into a serving bowl.
  3. To make the dressing, place all the dressing ingredients into a small jar and put on the lid. Shake till well mixed then open and taste before seasoning with salt and pepper. The dressing should taste tangy and slightly sweet.
  4. Place all the salad ingredients (including the cooked wild rice) in a separate bowl then pour the dressing over the salad and toss to combine.
  5. Transfer the wild rice salad onto the sauteed kale. It can be eaten straight away but it's even better when allowed to sit in the fridge for a little while.

About the Author

Angie Trinh

When I was a child my mother made it easy to fall in love with food. My family's home cooked meals taught me Asian flavours but our eating out adventures allowed me to experience other cuisines which to this day shapes my eating habits. When I first moved out of home my interests went from just... Read Full Bio

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