Warm Brown Rice and Kale Salad with Goat Cheese and Almonds
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
Ingredients
Scale
- 4 cups kale (1 bunch) (4 greens)
- 2 cups COOKED brown rice (4 yellows) (I recommend cooking in chicken or veggie stock)
- 1/2 cup goat cheese (2 blues)
- 1/2 cup slivered almonds (2 blues)
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons dijon mustard
- 1 clove garlic, grated
Instructions
- Cook your rice (I use the quick cooking kind to speed things up), or heat up your left over rice
- Remove your kale leaves from the tough, fibrous stems and pile onto your cutting board
- Massage the leaves (like you are kneading bread) for 3-5 minutes (this tenderizes the leaves significantly)
- To a bowl, add your kale and brown rice (still hot/warm from cooking or microwaving), letting them sit together so the hot rice further softens the kale a bit
- Meanwhile, make your dressing
- In a bowl, add your balsamic vinegar, olive oil, dijon mustard, and a grated clove of garlic. Whisk until thoroughly combined and season to taste with salt and pepper
- Add the goat cheese, almonds, and salad dressing to your bowl with the kale and brown rice
- Toss until totally combined and until the dressing has coated everything evenly
- Season to taste with salt and pepper