Ekaterinas Wild Rice and Kale Salad Recipe

Ekaterinas Wild Rice and Kale Salad Recipe

  • 3 1/4 cups water, divided
  • 1/2 cup wild rice
  • 1/2 cup barley
  • 1 teaspoon olive oil, or as desired
  • 1 cup chopped kale
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chipotle mustard
  • ground black pepper to taste
  1. Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes.
  2. Bring 1 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
  3. Heat oil in a skillet over medium heat; cook and stir kale until bright green and softened, 3 to 5 minutes.
  4. Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.
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