Name: Greens and Roasted Pepper Salad
Yield: 1 servings
Ingredients: 1 cup dry brown or wild rice mix; 1 tablespoon white miso paste; 2-3 fresh garlic cloves, finely chopped; ½ tablespoon fresh ginger, grated; 2 teaspoons olive oil; 3 cups kale or other winter greens, roughly chopped; 1 teaspoon crushed red pepper flakes; 2 tablespoons rice vinegar; 2 tablespoons water; ½ cup roasted red peppers, finely chopped; Salt and pepper, to taste

AuthorGarden KitchenCategoryFeatured, Lunch, Sides, Vegetables, Winter

Yields1 Serving

1 cup dry brown or wild rice mix

1 tablespoon white miso paste

2-3 fresh garlic cloves, finely chopped

½ tablespoon fresh ginger, grated

2 teaspoons olive oil

3 cups kale or other winter greens, roughly chopped

1 teaspoon crushed red pepper flakes

2 tablespoons rice vinegar

2 tablespoons water

½ cup roasted red peppers, finely chopped

Salt and pepper, to taste

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

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

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

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

5.Add brown rice and chopped peppers to greens mixture; toss to combine. Add salt and pepper, to taste.

6.Serve warm. Refrigerate leftovers for up to 5 days. Enjoy!

Ingredients