Warm Brown Rice and Kale Salad with Goat Cheese and Almonds

• Vegetarian
• Gluten free

• Produce

  • 1 clove Garlic
  • 4 cups Kale

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 1/2 tsp Dijon mustard

• Pasta & Grains

  • 2 cups Brown rice, cooked

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Almonds

• Dairy

  • 1/2 cup Goat cheese

Found on thegarlicdiaries.com

Description

Ingredients

• 4 cups kale (1 bunch) (4 greens)
• 2 cups COOKED brown rice (4 yellows) (I recommend cooking in chicken or veggie stock)
• ½ cup goat cheese (2 blues)
• ½ cup slivered almonds (2 blues)
• 2 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 1½ teaspoons dijon mustard
• 1 clove garlic, grated

Directions

• Cook your rice (I use the quick cooking kind to speed things up), or heat up your left over rice
• Remove your kale leaves from the tough, fibrous stems and pile onto your cutting board
• Massage the leaves (like you are kneading bread) for 3-5 minutes (this tenderizes the leaves significantly)
• To a bowl, add your kale and brown rice (still hot/warm from cooking or microwaving), letting them sit together so the hot rice further softens the kale a bit
• Meanwhile, make your dressing
• In a bowl, add your balsamic vinegar, olive oil, dijon mustard, and a grated clove of garlic. Whisk until thoroughly combined and season to taste with salt and pepper
• Add the goat cheese, almonds, and salad dressing to your bowl with the kale and brown rice
• Toss until totally combined and until the dressing has coated everything evenly
• Season to taste with salt and pepper