Seasons by the Sea: Recipes 03.31.16

Brown Rice and Kale Salad

This is the salad I came up with before some long flights. It keeps for a few days in the refrigerator and easily keeps at room temperature for hours. Pack it in some Tupperware or recycled takeout containers and grab your fork and napkins at the airport.

Serves two (or you, twice, because you’re stuck at the airport for a few hours).

2 cups cooked brown rice

1 bunch Lacinato kale, also known as black or dinosaur kale, stems removed, sliced into ribbons

3 Tbsp. raw sauerkraut or kimchi with a few Tbsp. of the vinegar (available at local health food stores and full of good probiotics)

2 Tbsp. olive oil

3 Tbsp. Marcona almonds

6 dried apricots, sliced

Combine the kale with the sauerkraut and olive oil, massage with hands for a few minutes to tenderize, break down, and flavor the kale. When ready to pack up, add the rice, almonds and apricots.

You can vary this recipe by adding different nuts and fruit, adding a few drops of sesame oil to make it Asian style, or whatever you wish.