UA Cooperative Extension - Nutrition Network

Greens and Roasted Pepper Salad

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April 22, 2016

  • Prep: 10 mins
  • Cook: 7 mins
  • 10 mins

    7 mins

    17 mins

  • Yields: 4

Ingredients

1 cup dry brown or wild rice mix

1 tablespoon white miso paste

2-3 garlic cloves, minced

½ tablespoon fresh ginger, grated

2 teaspoons olive oil

3 cups roughly chopped kale or other winter greens

1 teaspoon crushed red pepper flakes

2 tablespoons rice vinegar

2 tablespoons water

½ cup finely chopped roasted red peppers

salt and pepper, to taste

Directions

Wash hands well with soap and warm water. Wash produce well and prepare as directed.

In a medium pot cook rice with miso paste, garlic and ginger, until tender. Put in a large bowl. Set aside.

In a large skillet heat oil. Sauté greens and red pepper flakes over medium heat for 3 to 5 minutes, until wilted.

Turn off heat. Add vinegar and water to wilted greens, stir to combine.

Add brown rice and chopped peppers to greens mixture, toss to combine. Salt and pepper, to taste.

“The Supplemental Nutrition Assistance Program provides nutrition assis-tance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401.”
“This institution is an equal opportunity provider and employer.”
“This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).”
“Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Develop-ment & Extension, College of Agriculture Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.”

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Nutrition Facts

Serving SizeAbout 1 cup
Calories210
Sodium460mg
Iron5mg
Protein8g
Cholesterol0mg
Total Fat5g
Saturated Fat1g
Folate334mcg
Calcium187mg
Percent calories from fat21
Total Carbohydrates35g
Dietary Fiber6g