Ingredients

The following ingredients have 3 Servings
  • 1/2 cup wild rice blend (rinsed)
  • 4 cups chopped kale leaves (stems removed)
  • 2 tablespoons olive oil (divided)
  • 1 slice stale* crusty bread (use a heel if you have it!)
  • 1/2 cup grated parmesan cheese
  • Juice of one half a lemon
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Instruction

  • Place the rinsed wild rice along with two cups of water in a saucepan set over medium heat. Cook until tender, about 10 to 12 minutes; drain off excess water and set aside to cool.
  • Meanwhile, place the kale in a large mixing bowl and drizzle with one tablespoon of the olive oil. Use your hands to massage the oil into the kale for 2 to 3 minutes, until saturated and dark in color. Set aside.
  • Place the stale bread in a food processor or blender and pulse into crumbs. Heat the remaining tablespoon of olive oil in a small pan over medium heat. Add the bread crumbs and cook, stirring frequently, for 2 to 3 minutes, until golden brown and toasted.
  • Add the cooked rice, grated cheese, lemon juice, salt, and pepper to the mixing bowl and toss together with the kale.
  • Transfer the salad to a serving dish, top with the toasted bread crumbs and serve.