Wild Rice and Kale Salad
I don’t like to waste food. So it’s often that I find myself cleaning out the fridge and instead of throwing things out, I like to see if I can come up with a dish incorporating the leftovers. I’m not going to lie, it doesn’t always work out. This recipe, however, is a result of throwing a bunch of things together and it was absolutely delicious. So delicious, in fact, that I wrote the recipe down so I would be able to recreate it in the future! I had some cooked rice and tofu leftover from a stir-fry, a half bunch of kale, some corn, and I have this jumbo size jar of sun-dried tomatoes I bought at Costco- that place sucks me in every time.
Keep in mind that you could adapt this recipe to use up whatever ingredients you have in your own fridge- cooked quinoa, diced chicken, parsley, fresh tomatoes, baby spinach- you get the idea. Although it’s vegetarian, it’s hearty enough to satisfy any carnivore! The rest of the ingredients are staples in my pantry so without further ado I present you with a wild rice and kale salad made out of leftovers!Print
A ‘kitchen sink’ salad that was made from this and that in the fridge. Full on flavor, this vegetarian salad is a winner and delicious eat warm or at room temperature.
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 2 cups cooked wild rice
- 1 cup corn, fresh or frozen
- 2 cups finely chopped kale
- 1 cup diced cooked tofu
- 1/4 cup sun-dried tomatoes packed in oil, oil reserved
- juice from 1/2 lemon
- 1 clove garlic, crushed
- 1 teaspoon agave nectar
- 2 tablespoons reserved oil from sun-dried tomatoes
- 2 tablespoons olive oil
- salt and pepper to taste
- Heat 1 tablespoon of olive oil in medium saute pan. Add diced onion and cook 3-4 minutes or until soft. Add kale and corn and saute for an additional 5 minutes to wilt kale and heat corn through.
- Stir in cooked wild rice, diced tofu, and sun dried tomatoes. Stir occasionally until heated through.
- Meanwhile, whisk lemon juice, garlic and agave together in a small bowl. Slowly whisk in reserved oil from sun dried tomatoes and olive oil.
- Mix dressing into rice salad and season with salt and pepper.
- This can be served either warm or at room temperature.