Wild Rice with Kale, Blueberries and Pecans

1 1/2 cups wild rice

1 cup pecans

6 large kale leaves

3 Tbsp avocado oil

1 Tbsp rice vinegar

2 tsp coconut palm sugar

1/2 tsp sea salt

1/4 tsp freshly ground pepper

1 red or yellow pepper, diced

4 green onions, finely chopped

1 cup fresh blueberries

Cook wild rice as per package directions

Preheat oven to 350 and toast pecans for 10 minutes. Remove and let cool. Once cooled place in plastic bag and pound bag to coarsely chop nuts.

Trim and discard the thick stem of the kale, then chop the leaves. Dice the peppers and green onions.

In a large bowl, whisk the oil, vinegar, sugar, salt and pepper. Add the cooked rice to the bowl and coat with dressing. Add the vegetables and fold all the ingredients together.

Prior to serving add blueberries and pecans. Salad can be served warm or chilled.



Amy Bondar

As a certified holistic nutritionist, eating psychologist and Demartini Method(R) Facilitator, I'm passionate about helping people awaken to the power of foods to heal and bringing back the joy of eating.