Ekaterina’s Wild Rice and Kale Salad

Ekaterina’s Wild Rice and Kale Salad Healthy and filling, this salad is perfect for lunch, a light dinner, or party appetizer. Crunchy and sweet with a hint of spice. No need to add salt.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 1 hr 18 mins

    TOTAL : 1 hr 33 mins

    SERVING : 4

    YIELD : 4 servings

  • 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.

Per Serving: 389 calories; protein 12g; carbohydrates 52.9g; fat 15.9g; cholesterol 16.7mg; sodium 314.1mg.