Vegetarian

Wild Rice Salad with Kale, Toasted Pecans and Cranberries takes several minutes to prepare.

Wild Rice Salad with Kale, Toasted Pecans and Cranberries takes several minutes to cook.

Wild Rice Salad with Kale, Toasted Pecans and Cranberries makes 2 servings.

The ingredients for Wild Rice Salad with Kale, Toasted Pecans and Cranberries are:

1 tablespoon olive oil
? cup finely chopped onion
? cup long grain and wild rice blend
? cup water
1 bunch kale (about ? lb), trimmed and
chopped
? cup chopped pecans, toasted
3 tablespoons dried cranberries
1 tablespoon fresh chopped parsley
1 tablespoon balsamic vinegar
1 oz goat cheese, crumbled

Here is how you make Wild Rice Salad with Kale, Toasted Pecans and Cranberries:

Heat oil in a medium saucepan over mediumheat. Add onion; cook, stirring frequently, 5minutes or until tender. Add rice; cook 1 minute,stirring constantly. Add water and kale; bring toa boil. Cover, reduce heat and simmer 20 to 25minutes or until water is absorbed and rice istender. Transfer to a large bowl. Add pecans,cranberries, parsley and vinegar; toss. Seasonto taste with salt and pepper. Top with goatcheese.Serving Size: Makes 2 ServingsNumber of Servings: 2Recipe submitted by SparkPeople user LOVITAR.

The nutritional information for Wild Rice Salad with Kale, Toasted Pecans and Cranberries is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 317.7

• Total Fat: 21.7 g
• Cholesterol: 6.5 mg
• Sodium: 85.5 mg
• Total Carbs: 29.4 g
• Dietary Fiber: 5.3 g
• Protein: 7.2 g