Wild Rice, Kale & Pomegranate Salad

This hearty Wild Rice, Kale & Pomegranate Salad is a very modern recipe that is packed with superfoods and classic Turkish ingredients. The combination of the mixed rice - using black, red, brown and white - gives the salad a variety of colors, textures and flavors. Turkish staples dill, parsley, mint, pomegranate seeds and walnuts add flavor, and the addition of kale gives it a light, modern twist.


Ingredients
For the Salad
1 3/4
cups
mix of black, red, brown and white rice
5 1/2
ounces
kale
1
handful dill, finely chopped
2
handfuls flat-leaf parsley leaves, finely chopped
*
handful mint leaves, finely chopped
1
red chile, seeded and finely chopped
1 1/4
cups
pomegranate seeds
1/2
cup
walnuts, lightly crushed
For the Dressing
1/4
cup
Olive Oil
3
tablespoons
pomegranate molasses
*
Juice of 1 lemon
1
teaspoon
superfine sugar
1
teaspoon
sumac
*
Sea salt and freshly ground black pepper
Directions
Cook the rice in a large pan of boiling water according to package instructions, starting with the variety that takes the longest and adding the rest at appropriate times so that they all cook perfectly. Drain and rinse under cold running water. Set aside to drain.
Meanwhile, cook the kale for 2-3 minutes in a large pan of boiling water. Drain and refresh under cold running water. When cool, drain thoroughly and squeeze out the excess water with your hands.
Whisk all the dressing ingredients together in a small bowl.
Put the drained rice in a large mixing bowl and add the kale, herbs, chile, and half the pomegranate seeds and walnuts. Pour in three-quarters of the dressing and mix everything together thoroughly.
Transfer the salad to a serving dish and pour over the remaining dressing. Top with the remaining pomegranate seeds and walnuts and serve immediately.
Reprinted With Permission From The Goodness of Greens: 40 Incredible Nutrient-packed Recipes

The base number of servings for this recipe is 6
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