Garlic Kale and Brown Rice Salad with a zippy lemon herb dressing! This side dish formula is so straightforward and it compliments practically any primary dish!
Obviously, past Friendsgiving, garlic kale and darker rice could without much of a stretch be worked into a weeknight supper formula including eggs or other protein. Also, the broiled egg enchantment I referenced toward the start? With a little hot sauce over the top? Fah-la-la-laaaa. Exceptionally suggest.
In any case, the magnificence of this particularly sparkles at occasion evening gatherings since it truly can take on any flavor and go with anything.
It's anything but difficult to make (30 minutes, folks) and even your most tightwad like non-plate of mixed greens individuals will in any case love it.
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INGREDIENTS
for the dressing:
- juice of one lemon
- juice of one orange
- 1/2 cup olive oil
- 1 garlic clove
- 1/2 cup fresh parsley
- 1/4 teaspoon salt (more to taste)
- 1–2 teaspoons honey
for the salad
- 1 tablespoon olive oil (garlic infused is yummy)
- 1 bunch kale (chopped, without stems, to yield about 4 cups)
- 2 cups cooked brown rice
- a few handfuls of Kettle Brand Salt and Pepper chips, crushed finely
- dried cranberries for topping
INSTRUCTIONS
- Pulse all the dressing ingredients in a food processor until smooth.
- Heat the oil in a large skillet over medium high heat. Add the kale and saute until wilted to about half of the original volume. Add the brown rice and stir-fry for a few minutes together with the kale until everything is heated through. Add the dressing into the pan (start with about half of it) and toss to combine. Just before serving (can be served hot or cold), toss with the chips. Top with dried cranberries.
For more detail : bit.ly/2KV9f3Q
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