Warming Winter Wild Rice Salad
This is such a wonderful recipe for a cold winter evening and I always do double amounts because it stores in the fridge for at least a week and works really well as your lunch on the go.
4 Servings:
300g Black Rice
6 large handful of fresh Kale
2 tbls Tamari
100g Pine nuts
200g Raisins-Soaked in warm water
(so they are become nice and soft)
2 tbls Sweet Tahini
2 french garlic crushed
Juice of 1 lemon or 1 tbls Apple Cider Juice
Olive Oil
Sesame Oil
Salt & Pepper to taste
Cook the Rice as instructed on the packet adding the tamari and garlic as the water starts to boil.
Massage the kale leaves with sesame oil and sprinkle of salt
Rice takes approximately 40-50 mins, so about 10 minutes before it has finished cooking, put the pine kernels in a frying pan and toast them. No oil is needed and watch they don’t burn – just golden brown.
Add the massaged kale, raisins, lemon/apple cider, tahini with an extra flash of olive oil and finally mix in the cooked rice. Lower the heat, keep mixing and add salt & Pepper to taste.
Dish up, serve and enjoy with some mashed avocado or maybe a generous spoonful of hummus. If you want more greens, roast some broccoli on the side. But really and truly, it tastes just great as it is!