Something Interesting with Kale
After success with "something interesting made with Tofu" I set myself a Kale challenge.
So today, I've made "something interesting with Kale"!
That isn't kale added to a curry, a smoothie, or just steamed kale!
This is a rice salad, inspired by the Wild West Wild Salad in Run Fast East Slow, but with a few twists. It's veggie friendly and delivers protein from the grains as well as edamame and packed with nutrients from the kale, carrot, olive oil and cider vinegar dressing.
First put 75g brown or wild rice on to cook and cook according to packet instructions.
Whilst the rice is cooking peel and grate 2 carrots and make the dressing.
Whisk together 5 tbs extra virgin olive oil, 4 tbs cider vinegar, 1 tbs dijon mustard, 1 clove of garlic crushed and salt and pepper.
10 minutes before the end of the rice cooking time add 100g of frozen edamame beans to the rice to cook.
I'm not that keen on raw kale, I prefer it very lightly cooked. So I steamed 100g of chopped kale above the rice pot for a few minutes, so it lost it's "raw edge".
Once the rice (and edamame) are cooked drain and cool for a few minutes. Then add to a serving bowl. Mix in the carrot, kale and a bunch of spring onions thinly sliced. Pour over the dressing and mix everything together.
Chill the salad in the fridge and serve on it's own or alongside some lightly grilled fish.