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  • 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


  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

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