Warm Kale Salad with Wild Rice & White Beans
Ingredients
- 1 cup uncooked wild rice
- 2 cups broth , vegetable or bone broth
- 1 yellow onion , thinly sliced
- 2 (15oz) cans white beans , rinsed and drained
- 6 cups baby kale
- 1 tsp paprika
- salt and pepper to taste
- 2 tbsp extra virgin olive oil
Instructions
- Start by cooking the rice. Combine the rice and broth in a medium size pot over high heat. Cover with a lid and bring it to a boil. Once boiling, lower the heat to medium-low and let it simmer for 45 minutes, or until all of the liquid is absorbed.
- Next, preheat a large skillet over medium heat. Add the olive oil, then add the onion, paprika, and a pinch of black pepper. (don't add salt yet because it will prevent the onion from browning) Stir the onion occasionally for about 10 minutes, and let them cook until they have turned a nice golden brown color.
- When the onions are done cooking, add in the rinsed beans, season with a pinch of salt, and give it all a stir. Then let it cook for about 2 minutes, stirring frequently.
- Remove the pan from the heat, then add the cooked rice to the bean mixture, and stir it all together.
- To finish assembling the salad, add the kale to a large serving bowl, and then top the kale with the warm rice mixture (this will gently wilt the kale). Stir it all together, and serve! Add dressing if desired.
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