Rainbow rice salad


Last Christmas I was on salad duty. 

As the theme-fiend that I am, I set about coming up with a red and green combo that not only looked the part, but tasted it, too.

I’m not talking tomato and cos lettuce, no. I wanted a bigger and better salad with bite, light enough for a Christmas down under.

From the outset, I knew I wanted kale and pomegranates and built the salad up around that, borrowing from recipes I’ve known and loved for years and drawing on inspiration from @myfoodreligion.

I added salty, crumbly feta. 

Black rice cooked in robust, flavourful stock. 

Tart green apples. 

Onion, garlic, mustard, soy sauce… Soy sauce?! Bear with me.

The hero hand-holder of this dish is eaaasily the dressing. It’s my go to. I’ve shared it on my Instagram before and use it on everything – even pasta – and those who’ve tried it agree, it’s incred.

Dijon mustard, tahini, apple cider vinegar and soy sauce with olive oil might sound like an odd combination, but trust me when I say this dressing will CHANGE. YOUR. LIFE.

Especially when used as a little TLC pamper-pack to massage, marinate and transform otherwise gritty raw kale into silky-soft, perfect greens.

Mixed all together with some cinnamon for the festive season, this salad was a crowd pleaser which packed a punch at Christmas lunch.  

INGREDIENTS

SALAD

Large bunch of kale, stalks removed

1 cup wild rice

2.5 cups stock (I used chicken but veg is yoom too)

2 green apples, chopped into small chucks

1 small red onion, chopped finely

1 tin chickpeas

1 pomegranate

100g feta, crumbled

Salt and pepper to taste.

DRESSING

1/4 cup extra virgin olive oil

1/3 cup apple cider vinegar

2 tsp dijon mustard

2 tbs soy sauce

2 tbs tahini

1/2 tbs cinnamon

Optional (but highly recommended!) sprinkle of super simple salad saver

METHOD

In a saucepan, add rice and stock and cook until tender. Allow to cool.

Place all the dressing ingredients in a jar, tighten the lid and shake it all up until creamy and well combined.

In a large mixing bowl, add kale leaves and pour over the dressing. Massaging vigorously (imagine that kale has some serious knots that need to be worked out), completely coat the leaves in the dressing. Grab handfuls and really squeeze and squelch it – you want to break it down a bit. Remove any hard bits -they’re gross. The kale should half in size.

Add the cooled rice, apples, onion, chickpeas, pomegranate and feta to the kale and mix well. Taste and add salt and pepper as needed.

Sprinkle super simple salad saver on top and enjoy your friends ooh-ing and ahh-ing over your incredible salad. Oh, and enjoy the salad. Obvi.

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