Wild Rice And Lacinato Kale Salad Recipe

Wild rice: A chewy, nutty grain that adds texture and depth to the salad.

Lacinato kale: A dark, bumpy leaf kale that is slightly sweeter and more tender than regular kale.

Cherry tomatoes: Small, juicy tomatoes that add a burst of freshness and color.

Feta cheese: A crumbly, tangy cheese that complements the other flavors in the salad.

Olive oil: A rich, flavorful oil used to make the dressing.

Lemon juice: Freshly squeezed juice that adds brightness and acidity to the dressing.

Salt: Enhances the flavors of the ingredients.

Black pepper: Adds a mild heat and depth to the dressing.

When preparing wild rice, rinse it thoroughly under cold water before cooking to remove excess starch and ensure a fluffier texture. For the lacinato kale, remove the tough stems and finely chop the leaves to make them more tender and easier to eat. Massaging the kale with a bit of olive oil before adding it to the salad can also help soften the leaves and enhance their flavor.

• wild rice - Substitute with quinoa: Quinoa has a similar texture and is also a good source of protein and fiber.

• lacinato kale - Substitute with baby spinach: Baby spinach is tender and has a mild flavor, making it a good alternative to the slightly bitter lacinato kale.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and sweetness, making them an easy swap.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture, which complements the salad well.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a good alternative.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness to the salad.

• salt - Substitute with sea salt: Sea salt has a similar taste and can be used in the same quantity.

• black pepper - Substitute with white pepper: White pepper has a similar heat and can be used to maintain the flavor profile.

• To store the wild rice and lacinato kale salad, transfer it to an airtight container. This will help maintain the freshness of the cherry tomatoes and the crispness of the kale.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days. The feta cheese may become slightly softer, but it will still be delicious.
• If you plan to store the salad for longer, consider keeping the dressing separate. This will prevent the kale from becoming too soggy. Simply add the olive oil and lemon juice dressing just before serving.
• For freezing, it’s best to freeze the wild rice separately. Cook the wild rice according to package instructions, let it cool, and then transfer it to a freezer-safe bag or container. It can be frozen for up to 6 months.
• When ready to use, thaw the wild rice in the refrigerator overnight. Combine it with fresh lacinato kale, cherry tomatoes, and feta cheese before serving.
• Avoid freezing the kale and cherry tomatoes as they can lose their texture and flavor. Fresh ingredients will always yield the best results.
• If you have leftover salad that has already been dressed, it’s best to consume it within 1-2 days. The lemon juice in the dressing can cause the kale to wilt faster.
• Always give the salad a good toss before serving to redistribute the dressing and ensure every bite is flavorful.

• Microwave Method:

  1. Transfer the wild rice and lacinato kale salad to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat in additional 30-second intervals if needed.
  5. Once warm, give it a good stir and enjoy.

• Stovetop Method:

  1. Place the wild rice and lacinato kale salad in a non-stick skillet or saucepan.
  2. Add a splash of olive oil or a few tablespoons of water to prevent sticking.
  3. Heat over medium-low heat, stirring occasionally, until the salad is warmed through, about 5-7 minutes.
  4. Remove from heat and serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the wild rice and lacinato kale salad evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 10-15 minutes, stirring halfway through to ensure even heating.
  5. Remove from the oven, give it a good stir, and serve.

• Steaming Method:

  1. Place the wild rice and lacinato kale salad in a heatproof bowl that fits inside a steamer basket.
  2. Fill a pot with a couple of inches of water and bring to a simmer.
  3. Place the steamer basket over the simmering water, ensuring the water does not touch the bowl.
  4. Cover and steam for about 5-7 minutes, or until the salad is warmed through.
  5. Carefully remove the bowl from the steamer and serve.

• Saucepan: To cook the wild rice according to package instructions.

• Mixing bowl: To combine the cooled wild rice, chopped lacinato kale, cherry tomatoes, and crumbled feta cheese.

• Small bowl: To whisk together the olive oil, lemon juice, salt, and black pepper for the dressing.

• Whisk: To mix the dressing ingredients thoroughly.

• Knife: To chop the lacinato kale and halve the cherry tomatoes.

• Cutting board: To provide a surface for chopping the kale and tomatoes.

• Measuring cups: To measure out the wild rice, cherry tomatoes, and feta cheese.

• Measuring spoons: To measure the olive oil, lemon juice, salt, and black pepper.

• Salad tongs: To toss the salad and ensure the dressing is evenly distributed.

• Serving bowl: To serve the salad immediately or to refrigerate for later.

Cook wild rice in advance: Prepare the wild rice a day before and store it in the fridge to save time on the day you make the salad.

Pre-chop kale: Wash and chop the lacinato kale ahead of time and store it in an airtight container.

Use pre-crumbled feta: Buy pre-crumbled feta cheese to skip the step of crumbling it yourself.

Make the dressing ahead: Whisk together the olive oil, lemon juice, salt, and black pepper and store it in a jar in the fridge.

Batch prep: Double the recipe and store leftovers for quick meals throughout the week.