We bet that you’re as jazzed up as we are to be outside again, especially this Memorial Day weekend, enjoying picnics at the park and road trips with the family. We came up with this recipe specially for celebrating outdoor dining: Picnic-Ready Rice Salad with Kale, Figs, and Almonds.
Whether you’re doing wine on the patio, a picnic with the kids, or a lunch at the beach, this dish is great for taking outdoors. It holds up well to travel and can be served warm, cold, or at room temperature. And best of all, it’s like a complete meal-in-a-bowl, chockfull of wholesome nuts, dried fruits, and heart-healthy kale. We used brown rice for the grain because it has a slightly sweet taste and great chewy texture, but feel free to use whatever grains you’ve got—quinoa, wild rice, orzo, or small pasta shapes are great sub-ins.
Enjoy this Mediterranean-inspired recipe this spring season. And happy outdoor dining this Memorial Day weekend!
1 cup short-grain brown rice (may substitute quinoa, white rice, wild rice, or pasta)
4 tablespoons The Olive Press Limonato Olive Oil, divided
4 cups coarsely chopped kale (from about 1 small bunch)
½ cup chopped almonds
½ cup chopped figs
2 tablespoons The Olive Press White Balsamic Vinegar
Sea salt and black pepper, to taste
½ to 1 cup crumbled feta cheese, to taste, for garnish
Makes about 4 servings.
Find this recipe at www.theolivepress.com/recipes/view/picnic-ready-rice-salad-with-kale-figs-and-almonds