Wild & Brown Rice and Massaged Kale Salad
Place the washed, stemmed and cut kale into a large bowl. Sprinkle with salt, lemon juice and zest, and 1-teaspoon olive oil. Massage the kale leaves between your hands until you see the kale turn a dark, shiny green.
Toast the pumpkin seeds by placing them in a dry skillet over medium heat. Stir the seeds with a wooden spoon until then begin to puff up and turn slightly golden. Remove the seeds from the heat and set aside to cool.
Make the dressing by whisking together the orange juice, olive oil, garlic and salt and pepper.
Combine the massaged kale, wild and brown rice, blueberries, apricots, pomegranate seeds and pumpkin seeds in a large bowl.
Mix in the dressing.If desired, top with the crumbled feta cheese. Serve immediately.
Wild Rice Month
September is National Wild Rice Month and National Whole Grains Month. Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.
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