Brown Rice and Baby Kale Salad with Curry Dressing

Brown Rice and Baby Kale Salad with Curry Dressing IMAGE Author: Canadian Living Credits: Brown Rice and Baby Kale Salad with Curry Dressing IMAGE

Breathe new life into leftover brown rice by transforming it into a cold lunch salad. This one gets a boost of flavour from a quick dressing that's savoury, spicy and sweet. For a hit of protein, add leftover salmon or shrimp.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: September 2015

Ingredients

Brown Rice Salad:
  • 2 cups lightly packed baby kale
  • 1 1/2 cup cold cooked brown rice
  • 1/2 cup canned green lentils drained and rinsed
  • 1/2 cup grated carrots
  • 2 tablespoons dried currants
Curry Dressing:
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 3/4 teaspoons curry powder
  • 1/2 teaspoon liquid honey
  • pinch each salt and pepper

Method

Curry Dressing: In small bowl, whisk together oil, lemon juice, curry powder, honey, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Brown Rice Salad:
In separate bowl, combine kale, rice, lentils, carrot and currants. (Make-ahead: Refrigerate in airtight container for up to 6 hours.) Add dressing; toss to coat.

Tip from The Test Kitchen: To store leftover brown rice, refrigerate it in an airtight container for up to two days.

Nutritional facts per serving: about

  • Fibre 6 g
  • Sodium 144 mg
  • Sugars 11 g
  • Protein 9 g
  • Calories 351.0
  • Total fat 11 g
  • Potassium 525 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 57 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 45.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 71.0
  • Vitamin C 58.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Brown Rice and Baby Kale Salad with Curry Dressing

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