Kale and Brown Rice Salad
1/2 a cup of brown rice
juice from 1/2 of a lemon
kale- I use 2-3 big leaves (but it depends on how much kale you want)
raisins- I use about 2 tablespoon golden, but again whatever kind you like
olive oil- to taste (enough to blend with the lemon) about 2 tablespoons
ground pepper
yellow, red or orange pepper- I use 2/3s of a pepper
walnuts- a small handful
one clove of garlic
This recipe is really easy (and cheap). I got the idea for it from a quinoa salad that a friend made (which you could easily use in place of brown rice).
1. Cook the rice (this is the most time consuming part).
2. While the rice is cooking, set the kale to steam for about 13 minutes.
3. Chop the pepper and garlic into small pieces and add to a bowl with the lemon juice, olive oil and ground pepper.
4. Take the cooked rice off the stove and add to the bowl along with the raisins, nuts, and kale, which is into bite sized pieces.
5. Stir and enjoy.
SO HOW'D IT GO?
This was a really good combination of ingredients. I'm usually pretty leery of raw garlic in anything, but the raw garlic in this dish is great. It combines with the lemon juice to really make this pop! Another good thing is that the quantity/proportion of all the ingredients can be adjusted to your taste. (Except I wouldn't overdo it on the walnuts.)