Baby Kale, Wild Rice and Eggplant Salad
Baby Kale, Wild Rice and Eggplant Salad
Actions
Ingredients
| ½ |
cup wild rice | |
| 4 | cups water | |
| ⅓ |
cup vegetable or canola oil, divided | |
| 4 | cups eggplant, one-inch dice | |
| ⅓ |
cup pomegranate juice | |
| 1 | teaspoon tahini | |
| ¼ |
teaspoon fresh ginger, minced | |
| ¼ |
teaspoon allspice, ground | |
| 1 | tablespoon lime juice | |
| 2 | cups EARTHBOUND FARM Organic Baby Kale | |
| ½ |
cup pomegranate seeds | |
| 2 | tablespoons fresh mint, torn or chopped | |
| 3 | tablespoons cashews, toasted |
Directions
Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Cook wild rice in a pot of water on medium for about 45 minutes or until rice starts to split open. You may need to add more water as it cooks. When cooked, drain off water and let cool on a tray until needed.
Leaving skin on eggplant, dice into one-inch cubes. Heat half the oil in a frying pan on medium high until it shimmers. Brown eggplant on all sides. Be sure not to crowd the pan, as this will reduce temperature and trap moisture, ruining the sear. Eggplant may need to be cooked in stages, adding oil as needed. When dark brown, transfer to a paper towel-lined tray to cool and drain extra oil.
To make dressing, in a small bowl, whisk together pomegranate juice, tahini, ginger, allspice and lime juice to create dressing.
Place kale, pomegranate, mint, cashews, cooled wild rice and eggplant in a large mixing bowl. Add desired amount of dressing and toss well.