Kale and Wild Rice Bowls with Honey-Balsamic Vinaigrette

Posted - April 17, 2014 - - No Comments

This recipe sounds delicious. Can’t wait to try it!

Kale and Wild Rice Bowls with Honey-Balsamic Vinaigrette

Serves 2 generously
1 cup wild rice blend
2 cups chicken broth
1 chicken breast/ cut into bite sized pieces. Season with salt, pepper and garlic powder
4 cups chopped kale
1 apple- chopped
2 oz. goat cheese- crumbled
1/4 cup dried cranberries
1/4 cup sliced almonds

Honey-Balsamic Vinaigrette
1/4 cup extra virgin olive oil
2 TBS. Balsamic vinegar
1 TBS. honey
1 clove garlic- minced
Salt and pepper

1. Bring chicken broth to boil in medium saucepan. Add rice, cover, reduce heat to med/low. Simmer 35-40 minutes. Remove from heat. Let sit an additional 10 minutes to continue steaming. Fluff and let cool slightly.
2. Meanwhile, combine ingredients for the dressing. Shake or whisk to combine- set aside.
3. Season chicken with salt, pepper, and garlic powder. Sauté in non- stick, sprayed skillet over med- high heat until no longer pink in the center. Remove to a plate and set aside.
4. In a very large bowl, combine warm rice, chopped kale, apple, goat cheese, dried cranberries, and sliced almonds. Drizzle with dressing and toss with tongs to evenly coat. This may need to be done in two batches.

Iowa Girl Eats

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