Even though I’m vegetarian, I don’t make myself a whole lot of salads because I often find they aren’t filling enough. Luckily, this one has the right amount of substance so that it leaves me filling full, but isn’t too heavy. The brown rice adds the heaviness and the rest of the ingredients allow for great balance of flavor and color–do you see how pretty it looks?! I may or may not have used red onion instead of white or yellow just to add another pop of color.
Just a forewarning, the carrots are pretty annoying to grate, but I found them really tasty! They ended up having the appearance of mashed sweet potato which was interesting and they had a really great flavor too.
3 carrots, grated (can use a cheese grater)
2 cups kale, stems removed
2/3 cup uncooked brown rice
1/4 cup mozzarella, crumbled
1/2 red onion, diced
1 tablespoon extra virgin olive oil
Italian seasoning of choice (or blend)
salt + pepper
Cook brown rice according to package directions. For me, I boiled water, added rice, cooked for 10 minutes, and drained remaining liquid.
Meanwhile, grate carrots. This may take longer than you think!
Heat oil over medium heat and add kale, carrot and red onion. Season with salt, pepper, and Italian seasoning.
Cook 5 minutes, until kale wilts down.
Mix crumbled mozzarella in with brown rice. Then add to kale mixture and stir together.
Enjoy! Aren’t the colors great?
What’s your favorite vegetarian salad?
Check out more of my recipes here.