Nutty Wild Rice Salad
Yield: 6 servings
  • 1 cup wild rice
  • Zest and juice of 1 orange
  • 2-3 tbl olive oil
  • ¼ cup fresh mint leaves, chopped
  • 2 cups chopped kale (i like lacinato kale but use what you have/like)
  • 1 cup golden raisins
  • 2-3 tsp kosher salt
  1. Follow package instructions for cooking your wild rice. I use water to cook it but if you would like to use chicken stock you are definitely welcome to do so. Cook rice to a nice al dente and strain.
  2. While it is cooking whisk the orange zest and juice with the olive oil in a large bowl (big enough for everything to be tossed together in).
  3. Add the remaining ingredients, except for the pecans, tossing to coat the kale. When the rice is done and still warm, add it to the bowl and toss thoroughly to combine. Let come to room temp then mix in the pecans and serve.
Recipe by Eat Some Wear Some at