Ekaterinas Wild Rice and Kale Salad

Healthy and filling, this salad is solution for lunch, a buoyant dinner, or party appetizer. Crunchy and sweet in imitation of a savor of spice. No infatuation to increase be credited with salt.

The ingredient of Ekaterinas Wild Rice and Kale Salad

1. 3u2009u00bc cups water, estranged
2. u00bd cup wild rice
3. u00bd cup barley
4. 1 teaspoon olive oil, or as desired
5. 1 cup chopped kale
6. u00bd cup raisins
7. u00bd cup chopped walnuts
8. u00bd cup crumbled feta cheese
9. 2 tablespoons chipotle mustard
10. sports ground black pepper to taste

The instruction how to make Ekaterinas Wild Rice and Kale Salad

1. Bring 2 cups water and wild rice to a boil in a saucepan. condense abbreviate heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice gone a fork, and cook outdoor external for 5 minutes.
2. Bring 1 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, practically 30 minutes.
3. Heat oil in a skillet more than medium heat; cook and disturb kale until clever green and softened, 3 to 5 minutes.
4. mixture combination wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.

Nutritions of Ekaterinas Wild Rice and Kale Salad

calories: 388.7 calories
carbohydrateContent: 52.9 g
cholesterolContent: 16.7 mg
fatContent: 15.9 g
fiberContent: 7.4 g
proteinContent: 12 g
saturatedFatContent: 4.1 g
servingSize:
sodiumContent: 314.1 mg
sugarContent: 14.1 g
transFatContent:
unsaturatedFatContent: