- 3 1/4 cups water, divided
- 1/2 cup wild rice
- 1/2 cup barley
- 1 teaspoon olive oil, or as desired
- 1 cup chopped kale
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup crumbled feta cheese
- 2 tablespoons chipotle mustard
- ground black pepper to taste
- Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes.
- Bring 1 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
- Heat oil in a skillet over medium heat; cook and stir kale until bright green and softened, 3 to 5 minutes.
- Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.
05/23/2018
recipepes.com
Ekaterina's Wild Rice and Kale Salad, recipe
PT15M
PT1H
5
455 calories
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