They are heaven-sent popcorn balls! Anyone I’ve shared them with falls in love with them right away!
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 hr 20 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ cups brown and wild rice mix
- 2 cups water
- 1 cup orange juice
- ½ teaspoon salt, or to taste
- ⅓ cup agave nectar
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 ½ cups chopped kale leaves
- ½ cup chopped red bell pepper
- ½ cup toasted pine nuts
- ¼ cup halved seedless red grapes
- 2 tablespoons chopped celery
- 1 tablespoon chopped fresh parsley, or to taste
- 1 tablespoon chopped fresh basil, or to taste
- 1 lemon, zested
Instructions
- Bring brown and wild rice blend, water, orange juice, and salt 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 more. Remove from heat and let cool, 20 to 30 minutes.
- Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing.
- Add dressing, kale, bell pepper, pine nuts, grapes, celery, parsley, basil, and lemon zest to the cooled rice and mix well. Refrigerate for 1 hour before serving.
- Substitute pecans or almonds for the pine nuts if preferred.
Reviews
I made the recipe exactly as directed. It was absolutely delicious! It’s easy and quick to make with the cooking of the rice being the longest part of the process. I paired it with a piece of salmon and a glass of wine! Amazing!
This was fantastic. We added a chunks of roasted chicken and it was a dinner. Love the consistency.