What makes wild rice different from white or brown rice?

Wild rice isn't directly related to white or brown rice, although they are both grains harvested from different species of grasses. Unlike domesticated white or brown rice, though, wild rice has a chewier texture and almost nutty taste, and doesn't absorb as much water as domesticated rice when cooked. Because of all that, the two typically can't be swapped 1:1 in recipes. Wild rice is typically found in North America, historically a staple of Native American diets. Particularly in my area of the Midwest, it's ubiquitous!

How do I make the kale less tough?

The quick answer — massage the kale before chopping it up! Just remove the tough stems, then drizzle with a little olive oil. Use your fingers to massage the oil into the kale. This helps loosen up the tough fibers of kale leaves and makes them much more enjoyable raw.

Wild Rice Salad with Chicken & Kale

Name: Wild Rice Salad with Chicken & Kale
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup wild rice, rinsed; 1/3 cup raw pecans or walnuts; 5 packed cups kale (from 1 bunch); 2-3 cups chopped cooked chicken breasts (see Notes); 1/2 cup chopped green onions; 2/3 cup no sugar added raisins; 2-3 ounces feta cheese, crumbled; 1 cup chopped fresh Italian parsley; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/3 cup fresh squeezed orange juice; 2 teaspoons orange zest; 2 tablespoons olive oil; 1 tablespoon stoneground mustard

Description

Kale and wonderfully-chewy wild rice ensures this salad keeps well in the fridge, while an easy orange dressing keeps brings brightness to the whole thing.

Ingredients

Units Scale

Wild Rice Salad:

1 cup wild rice, rinsed
1/3 cup raw pecans or walnuts
5 packed cups kale (from 1 bunch)
2-3 cups chopped cooked chicken breasts (see Notes)
1/2 cup chopped green onions
2/3 cup no sugar added raisins
2-3 ounces feta cheese, crumbled
1 cup chopped fresh Italian parsley
1/2 teaspoon salt
1/2 teaspoon pepper

Orange Dressing:

1/3 cup fresh squeezed orange juice
2 teaspoons orange zest
2 tablespoons olive oil
1 tablespoon stoneground mustard

Cook Mode Prevent your screen from going dark

Instructions

Bring 3 cups of water and 1/2 teaspoon salt to a boil in a large pot or saucepan. Add the rinsed wild rice. Bring to a boil. Lower heat to a simmer at cover, cooking for 30-35 minutes or until wild rice is just tender, but still slightly chewy and rice grains have not all burst. If needed, cook for an additional 5-10 minutes. Turn off the heat. Drain the wild rice in a fine mesh strainer and let cool.
To toast the pecans or walnuts, preheat the oven to 350 degrees F. Spread the nuts out on a baking sheet and bake for 8 minutes, giving the pan a good shake halfway through. Remove from heat and let cool.
Prepare the dressing by adding the orange juice, orange zest, olive oil, and mustard to a bowl. Whisk until combined. Set aside.
Prepare the kale by removing tough outer stems. Drizzle with a little olive oil, then use your fingers to massage the oil into the kale. This helps to break up the tough fibers of the leaves and makes them easier to eat raw.
Transfer the cooled rice to a large bowl. Add the kale, chopped chicken breasts, cooled nuts, green onions, raisins, crumbled feta, and parsley. Pour in the dressing and toss well. Season to taste with salt and pepper.
Serve immediately. If prepping this salad in advance, I’d suggest keeping the chicken and arugula separate until serving. However, this salad keeps pretty well in the fridge, covered, for up to 5 days.

Notes

You can use leftover chicken or rotisserie chicken. Otherwise, if starting with raw chicken breasts, cook it in on the stovetop (my preferred method) or in the oven.