Every week I prepare one giant salad for my weekday lunches. I’ve been determined to eat healthier and shed off those extra pounds; prepping my salad ingredients in the beginning of the week has been one successful way of doing so. Of course, this also means that I have to make one great salad so I won’t get bored of it by day 2. I’ve done at least ten different salads by now and wanted something different so I went with a kale and wild rice bowl for this week instead. This bowl doesn’t have as much leafy greens as a salad would, but the flavors from the fruits and toasted almond dressing really make this salad flavorful. Toss together sauteed kale with fresh apples, muscat grapes, toasted almonds, and crumbled feta with wild rice for a healthy but very satisfying meal!
- 1/3 cup toasted sliced almonds
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1/4 cup olive oil
- salt and pepper
- 1 cup wild rice and brown rice blend
- 2 1/2 cups water
- 1 tbsp oil
- 1 bunch kale, stems removed, chopped
- salt and pepper
- 1/4 cup toasted sliced almonds
- 1 cup muscat grapes, halved
- 1 large Fuji apple, chopped
- 1/4 cup crumbled feta
- Prepare vinaigrette. Combine almonds, vinegar and honey in blender and blend until chopped. While the blender is running, slowly add the olive oil, creating an emulsion. Season with salt and pepper. Set aside.
- Combine rice and water in medium sauce pan. Bring to a boil over high heat. Cover and reduce to a simmer over medium-low. Cook until rice is tender, about 20-25 minutes.
- Meanwhile, heat 1 tbsp oil in saute pan over medium heat. Add chopped kale and saute until tender, about 5-8 minutes. Season with salt and pepper. Set aside.
- Toss together cooked rice with kale, almonds, grapes, apple, feta, and vinaigrette. Portion into 4 bowls. Serve.
**Helpful tips and common mistakes
What’s great about this kale and wild rice bowl is that you can throw everything together and just reheat it when serving later in the week. Just make one large batch on Sunday and you’re set for all lunches!
This bowl is not particularly difficult to prepare since there isn’t much cooking required. When sauteing the kale, keep the fire on low and take your time. Kale is a tough bitter green and needs time to soften up. I’ve had sauteed kale at restaurants that weren’t cooked long enough and were too fibrous to enjoy – not what you want!
For the rice, I used a brown rice and wild rice blend, but you can stick to just brown rice if you prefer. As for the grapes, I threw in some muscat grapes, an intensely sweet and juicy grape. If you’re not a fan of feta, use goat cheese or brie, as long as it’s creamy, it’ll do the job!
Serve this bowl as is or top it with chicken, beef or shrimp for those meat-lovers.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.