Friday, February 24, 2012

Kale & Red Rice Salad

This quick salad is quickly becoming one of my favorite things to eat for lunch. I recently picked up a bag of Lotus Foods Bhutan Red Rice after I discovered it's cooking time to be only 30 minutes! We're generally a strong brown rice household, but requires at least 2 hours of rice cooker time. So when we're in a pinch for a quick meal (almost every Monday, Tuesday, and Wednesday night - during our 2 hour we're both home at the same time rush) brown rice just won't cut it.

3 cups cooked red rice
1 bunch kale, blanched (awesome tutorial from not martha)
1 pomegranate, seeded
1 tablespoon garlic olive oil

In a large bowl toss the rice, kale, and pomegranate seeds with the olive oil.

Makes two large servings or three small servings.

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  1. Thanks for a great recipe! We appreciate such deliciousness using our Bhutanese Red Rice (my favorite) - we have shared it with our FB fans ... Thanks! Mike/Lotus Foods

    1. Happy to oblige! Thanks for making such awesome rice!