Brown + Wild Rice Salad With Kale + Piquillo Peppers – a delicious recipe with extra-virgin olive oil, red pepper, fresh kale, coarse salt, piquillo peppers, white miso. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Heat oil in a large saute pan over high heat. Add pepper flakes, and cook for 30 seconds. Add kale (be careful! it will splatter if it's wet) and stir with tongs until it's coated in the oil. Sprinkle with salt. Cook, stirring, until kale is bright green, somewhat wilted, and browned in places, about 4 minutes.
2
Transfer cooked kale to a large bowl. Add chopped peppers, and stir to combine. In a small bowl, whisk together miso, mirin, and vinegar until combined. Add rice to the bowl with kale and peppers, stirring very well to combine. Pour dressing over everything, and toss again until everything is coated. Taste, and add salt if you think it needs it. (But it likely won't because miso is salty!)
3
Refrigerate for at least 4 hours before serving...overnight is even better. Salad keeps, refrigerated in an airtight container, for up to 1 week.
383
kcal
Calories
4
g
Fat
78
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 teaspoons extra-virgin olive oil, 1 teaspoon crushed red pepper flakes, 2 cups chopped fresh kale (or similar green), 1/4 teaspoon coarse salt, and more.
Yes, Brown + Wild Rice Salad With Kale + Piquillo Peppers falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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