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Ingredients

  • 1 bunch purple kale
  • 1 1/2 cups cooked wild rice blend (day old or left over rice is perfect)
  • 1/3 cup raw peanuts, toasted
  • currants a generous handful
  • 1/4 cup peanut butter (4 tablespoons)
  • 1 1/2 T. agave nectar
  • 1 teaspoon chili garlic sauce ~ the rooster emblem hot sauce ~ by Huy Fong Foods
  • 1 to 2 teaspoons grated fresh frozen ginger
  • 4 limes ~ 3 hand squeezed for juice and 1 lime cut in quarters for final salad garnish
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon rock sea salt, adding a pinch more for final dressing
  • 1/4 teaspoon cracked pepper ~ 6 rounds on the pepper mill

Preperation

  1. Wash and cook rice for 50 minutes, fluff with fork, allow to cool.
  2. Wash, devein, and chiffonade cut kale.
  3. Toast peanuts in a dry frying pan over medium high heat until peanuts become oily and nicely tanned.
  4. Finely chop peanuts ~ reserve half for final top garnishing.
  5. Blend peanut sauce *ingredients in a small sauce pan and heat on low until nicely blended.
  6. Mix kale, rice, dressing, currants in a bowl with a gloved hand, allow to rest 10 minutes before serving
  7. Top with remaining chopped peanuts and allow to rest for 10 minutes.
  8. Serve with lime wedges and a pinch of rock sea salt.

 Two generous rice bowl servings

All recipes provided by: AlmostVeganCookingSchool.com