Best Crispy Rice Salad With Kale Recipes

GARLIC KALE AND BROWN RICE SALAD WITH ZIPPY LEMON DRESSING

Garlic Kale and Brown Rice Salad with Zippy Lemon Dressing image

Garlic Kale and Brown Rice Salad with a zippy lemon herb dressing! This side dish recipe is so simple and it compliments almost any main dish!

Provided by Pinch of Yum

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

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
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

Steps:

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.

Nutrition Facts : Calories 538 calories, Sugar 7.8 g, Sodium 270.1 mg, Fat 39.4 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 46.3 g, Fiber 3.9 g, Protein 3.7 g, Cholesterol 0 mg

GARLIC BUTTER RICE WITH KALE

Garlic Butter Rice with Kale image

Recipe video above. A ripper kale recipe - it's time to think beyond a salad! There's an enormous amount of kale hidden in amongst all that buttery, garlicky rice... Try this with spinach, chard or even grated carrots!

Provided by Nagi

Categories Sides

Time 35m

Number Of Ingredients 9

Ingredients

7 cups kale sliced leaves (, tightly packed (1cm / 2/5" slices) (Note 1))
2 tsp extra virgin olive oil
Salt and pepper
2 tbsp (30g) unsalted butter
3 - 4 large garlic cloves (, minced)
1 1/2 cups uncooked white rice ((Note 2))
2 1/4 cups chicken broth ((or vegetable))
1 - 2 tbsp (15 - 30g) butter
1/3 cup chopped almonds ((or other nuts / seeds of choice))

Steps:

Place kale in a large bowl. Drizzle over oil, sprinkle with a small pinch of salt and pepper. Scrunch with hands for 30 seconds, set aside while rice cooks.
Melt butter in a large pot over medium high heat. Add garlic and stir for 1 minute until just starting to turn golden and is incredibly fragrant.
Add rice, stir for 10 seconds.
Add broth, stir, then cover.
Turn heat down to medium or medium low so the liquid is simmering very gently. Cook for 12 - 15 minutes until all liquid is absorbed (tilt pot to check).
Quickly toss all the kale on top of the rice, put the lid back on then remove from heat.
Rest for 10 to 15 minutes. Fluff rice with fork, stirring kale through.
Lastly, stir through extra butter and add salt and pepper to taste.
Serve and sprinkle over nuts (or stir nuts through rice).