Kale and Rice Salad

Ingredients

• 1 cup uncooked brown basmati rice
• 2 cups chopped kale
• 3/4 cup pecans, toasted and roughly chopped
• 3/4 cup dried cranberries
• 3 medium scallions, chopped (can sub red onion)
• 1/3 cup chopped fresh parsley
• 1 cup crumbled feta
• 4 tablespoons freshly squeezed lemon juice
• 4 tablespoons extra virgin olive oil
• Sea salt and freshly ground pepper

Directions

1. Prepare brown rice according to package. Let cool to room temperature.
2. Preheat oven to 350°F. Place pecans on a baking sheet and toast for 3 to 5 minutes until slightly browned and fragrant. Let cool to room temperature.
3. Place chopped kale in a large bowl and massage for a few minutes until wilted.
4. Add pecans, cranberries, scallions, parsley and feta. Mix well.
5. Whisk lemon juice, olive oil, salt and pepper together in a small bowl. Add to rice salad and toss.
6. Refrigerate for a few hours for the flavors to develop.
7. Serve at room temperature.