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"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."
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KALE, BROWN RICE AND BUTTERNUT SALAD
Kale and brown rice are a match made in nutritional heaven. Toss in crunchy slivers of butternut squash and drizzle with this refreshing dressing for a delicious, impressive salad that is ideal for the summer or fall, lunch or dinner any day of the week.
2 cups (500 mL) cooked U.S. brown rice
1/3 cup (75 mL) diced bell peppers
2 cups (500 mL) shredded kale
1 cup (250 mL) julienned butternut squash
1 gala apple, thinly sliced
1/3 cup (75 mL) toasted slivered almonds
Fine Herb Vinaigrette:
3 tbsp (45 mL) olive oil
3 tbsp (45 mL) white wine vinegar
1 tbsp (15 mL) each finely chopped basil, rosemary, thyme
1 tbsp (15 mL) Dijon
1 clove garlic, finely minced
1/2 tsp (2 mL) red pepper flakes
1/4 tsp (1 mL) kosher salt and pepper
Combine rice with bell peppers. Arrange rice, kale, butternut squash, and apple on a platter in diagonal rows. Top kale with almonds. Whisk together all ingredients for vinaigrette and spoon over salad just before serving.
Makes 4 servings.
PER SERVING: (1/4 recipe): 310 calories, 14 g fat, 2 g saturated fat, 258 mg sodium, 43 g carbohydrates, 5 g fibre, 6 g protein. % RDI: 10% calcium, 15% iron, 40% vitamin A, 120% vitamin C.
Preparing Brown Rice:
When cooking brown rice, always follow package directions; if they are not available, use this easy method.
1 cup (250 mL) uncooked brown rice
2 to 2-1/4 cups (550 mL) liquid such as water, broth, or juice
1 teaspoon (5 mL) butter or margarine, optional
1 teaspoon (5 mL) optional
Combine ingredients in 2 to 3 quart (2 to 3 L) saucepan. Bring to a boil; stir once or twice. Reduce heat, cover, simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed. Fluff with fork. Yield: 3 to 4 cups (750 mL to 1 L).
SOURCE: USA Rice Federation, www.riceinfo.com