Eat This Now: Green Grocer’s Heirloom Black Rice and Kale Salad

Chef Chad Brown's kale salad (photo by Kevin Hunter Marple)
Chef Chad Brown’s kale salad (photo by Kevin Hunter Marple)

As seen in our April 2013 issue.

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Orange: The juice and zest of two oranges – sourced from JBC Organic Farms in Austin – are used.

Rice: Gluten-free heirloom black rice is boiled with water and a little bit of of olive oil.

Cranberries and walnuts: Three cups of dried cranberries and chopped walnuts are tossed in the salad.

Kale: Kale is washed, gently massaged, and chopped into bite-size pieces. It’s then tossed by hand with the rice, orange, cranberries, and walnuts, so the greens don’t lose their texture. A pinch of salt makes the citrus flavor pop.