Vegan
Wild Rice Salad with Kale, Pecans and Cranberries
Mixed Fresh Fruit
Ingredients
- 3 Tbsp olive oil, divided
- ½ cup chopped onion
- ½ cup uncooked long grain and wild rice blend
- ½ cup chopped pecans
- 1 (10-oz) pkg baby kale
- 2 (15-oz) cans cannellini beans, drained and rinsed
- ⅓ cup dried cranberries
- 2 Tbsp balsamic vinegar
Instructions
- Heat 1 Tbsp oil in a medium Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring frequently.
- Add 1¼ cups water; bring to a boil. Cover, reduce heat and simmer 45 to 50 minutes or until water is absorbed and rice is tender.
- Meanwhile, toast pecans in a dry skillet over medium-high heat 3 to 4 minutes or until golden and fragrant.
- Transfer to a large bowl. Add kale, cannellini beans, pecans, cranberries, vinegar and remaining 2 Tbsp oil; toss well. Season to taste with salt and pepper.
Side Dish Ingredients
- 4 cups prechopped fresh fruit
Side Dish Instructions
- Serve fruit alongside rice salad.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
