Kale and Brown Rice Salad with Blueberries

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Kale and Brown Rice Salad with Blueberries

Course: Lunch

Cuisine: Plant Based

Prep Time: 20 min

Cook Time: 45 min

Total Time: 1 hr 5 min

Serves: 2


  • 12 cup brown rice
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon organic maple syrup
  • 12 cup walnuts chopped
  • 12 kale chopped
  • 12 cup fresh basil
  • 13 cup red onion, thinly sliced
  • 12 packet blueberries
  • 14 teaspoon sea salt
  • 18 teaspoon pepper
  • 12 packet multi seed thin rice crackers


  1. PREPARE RICE: Cook rice according to package direction.
  2. SEASON RICE: Toss hot rice with oil, vinegar, and maple syrup, and cool 5 min
  3. TOAST NUTS: Toast nuts in dry pan over law heat until fragrant; cool
  4. MAKE SALAD: Place kale and basil in a large bowl. Stir onion, berries, salt, and pepper into rice; toss with kale mixture. Top with nuts. Serve with crackers.

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