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Greens and Roasted Pepper Salad

Yields4 Servings

Greens and Roasted Pepper Salad in a bowl

 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

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

2

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

3

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

4

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

5

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

6

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

Nutrition Facts

4 servings

Serving size

1 cup

Amount per serving
Calories236
% Daily Value *
Total Fat 4g6%

Saturated Fat 1g5%
Cholesterol 0mg
Sodium 348mg16%
Total Carbohydrate 45g17%

Dietary Fiber 3g11%
Total Sugars 3g
Protein 5g
Calcium 27mg3%
Iron 1mg6%
Folate 31mcg8%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.