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Categories: Healthy eating, Salads, Sides

Kale and wild rice salad with raisins and walnuts

Kale and wild rice salad with raisins and walnuts
Gary Friedman / Los Angeles Times

I knew dried fruit had an image problem, but I had no idea how bad it had gotten. Sure, I can kind of understand how prunes, er, "dried plums," might have an issue — let's face it, any time your ... Read more

Total time: 1 hour, 10 minutes, plus cooling time | Serves 4 to 6
Note: This is a sturdy salad that can be prepared and left at room temperature up to an hour before serving.
  • 4 cups water
  • Salt
  • 1 cup wild rice
  • 1/4 cup raisins
  • 1/4 cup dried sour cherries
  • 1/3 cup orange juice, divided
  • 1 tablespoon minced shallot
  • 1 1/2 teaspoons orange zest
  • 3 cups stemmed and coarsely chopped kale
  • 2 teaspoons olive oil
  • 1/2 cup toasted walnuts, chopped
  • Black pepper

Step 1Bring the water to a boil in a large saucepan. Add 1 teaspoon salt and the wild rice. Reduce heat to medium-low, partially cover and simmer until the rice is tender but still chewy, 45 to 50 minutes.

Step 2While the rice is cooking, place the raisins and dried sour cherries in a bowl and add one-fourth cup orange juice and just enough hot tap water to cover, and set aside to soften.

Step 3When the rice is cooked, add the minced shallot and the orange zest, cover the pan and remove it from the heat to stand 5 minutes to absorb any remaining water. Remove the lid, drain any leftover water and cool to room temperature.

Step 4Place the kale in a large mixing bowl, sprinkle with one-fourth teaspoon salt and drizzle over the olive oil. Massage the kale roughly with your hands, crushing the leaves and turning them over until they are tender and lightly covered with oil.

Step 5Combine the kale and the wild rice. Drain the dried fruit and add it to the rice mixture along with the walnuts. Toss to mix thoroughly and season to taste with a little more salt, if necessary, freshly ground black pepper and the remaining orange juice. This makes about 5 cups salad.

Each of 6 servings:
Calories 229; Protein 7 grams; Carbohydrates 37 grams; Fiber 4 grams; Fat 8 grams; Saturated fat 1 gram; Cholesterol 0; Sugar 6 grams; Sodium 502 mg.
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