Kale & Brown Rice Salad

[lynnp]

This is a delicious and easy recipe. It keeps well in the frig for several days and doesn't get soggy...enjoy!

Brown Rice and Raw Kale Salad with Almonds & Pomegranate Seeds

Make sure the kale is sliced as thinly as possible, and try to use the freshest kale you
can find. I used a food processor to really get it tiny! This will serve as “cooking it” for
your belly.

2 cups cooked brown rice
2 tablespoons olive oil or grape seed oil
1 tablespoon tamari (wheat-free soy sauce)
1 teaspoon sesame oil
4 teaspoons rice vinegar
1 teaspoon maple syrup
1 and 1/2 teaspoons minced ginger
12 leaves dark green kale, stemmed and sliced into very thin ribbons
1/4 cup tamari-roasted almonds, roughly chopped (or just use raw almonds)
1/4 cup currants
1/4 cup pomegranate seeds

Whisk together olive oil, tamari, sesame oil, rice vinegar, maple syrup and ginger and
pour over kale in a large salad bowl. Marinate for at least an hour. When you're ready to
serve, sprinkle with the tamari-roasted almonds and mix well with brown rice,
pomegranate and currants.


Tamari-Roasted Almonds

Roast raw almonds in a hot dry skillet, stirring frequently, until they start to brown. Pour
in a few tablespoons of tamari and stir until the tamari is stuck to the almonds.

[CherylM]

This recipe sounds like a perfect "travel salad". I will try it and take it with me on my trips.
Thank you.