Fruity Rice Salad With Kale. This rice based salad is sure to leave you feeling satisfied.
300g Camargue red rice (from specialty grocers)
2 tbsp sugar
1 garlic clove, crushed
20g piece ginger, peeled, finely chopped
2 spring onions, roots trimmed, chopped, green and white parts separated
1 tbsp Dijon mustard
4 tbsp lime juice
200g can of black beans, drained
6 tbsp olive oil
1⁄2 pomegranate, arils removed
Cook rice following packet directions. Meanwhile, wash kale thoroughly and shake dry. Pluck leaves from the stems and cut into 5mm strips, then put in a bowl with a good pinch of salt and half the sugar. Knead well for 2-3 minutes. Add garlic, ginger, white spring onion pieces, mustard, lime juice and remaining sugar to the kale mixture. Remove pulp from passionfruit and stir into mixture. Set aside to marinate for 30 minutes.
Meanwhile, drain rice and set aside to cool completely. Stir black beans into marinated kale, along with the cold rice and green spring onion pieces. Cover and chill for 30 minutes.
Before serving, mix olive oil into the salad and season with salt and pepper. Top with feta, pomegranate arils and dill. Serve.