Grilled Wild Rice Kale Salad

AuthorChristie
RatingDifficultyBeginner

With fresh kale, creamy goat cheese and spicy harissa walnuts, this Grilled Wild Rice Kale Salad has multiple levels of flavors and textures, and it’s all made on the grill.

Grilled Wild Rice Kale Salad | Girls Can Grill

Yields810 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Grilled Wild Rice
 1 21-ounce jar Royal Blend wild rice
 3 14.5-ounce cans chicken stock
 ½ tsp. salt
 ½ tsp. pepper
 1 cup chopped kale
 8 ounces goat cheese
 ¾ cup harissa walnuts
 ½ cup chopped steamed beets
 1 green onion, diced
 ½ cup Dole chopped dates
 balsamic vinaigrette
Harissa Walnuts
 1 egg white
 2 tablespoons harissa
 2 tsps. sugar
 1 ½ cups walnuts
Balsamic Vinaigrette
 ¼ cup balsamic vinegar
 ¾ cup olive oil
 2 teaspoons dark brown sugar
 salt and pepper to taste

Grilled Wild Rice
1

Place the rice and chicken stock in a cast iron pot with a lid. Season with salt and pepper. Cover and cook on a 450-degree grill over indirect heat for 60 minutes, stirring occasionally, until the liquid is absorbed and the rice is tender.

2

Remove from heat. Stir in kale, goat cheese, walnuts, beets, onions and dates. Add vinaigrette to taste. Serve warm.

Harissa Walnuts
3

In a medium bowl, whisk together the egg white, harissa seasoning and sugar. Fold in the walnuts. Pour onto a parchment lined sheet pan in a single layer. Bake in a 350-degree oven for 10 minutes. Toss. Bake 10 more minutes.

Balsamic Vinaigrette
4

In a medium bowl, whisk together all of the ingredients.

This salad is great hot or cold.

You can use any brand of rice, but this brand reduces the cooking time by about 30-45 minutes compared to other wild rice.

You will only need half of the harissa walnuts for this salad. The rest make a great snack.

Harissa is a Middle Eastern spice. You can buy it in most stores. I like to make my own at home using the recipe in Ally's Kitchen: A Passport for Adventurous Palates

You can also make this rice dish on the stove or in an oven, but the cooking time may vary.

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Ingredients

Grilled Wild Rice
 1 21-ounce jar Royal Blend wild rice
 3 14.5-ounce cans chicken stock
 ½ tsp. salt
 ½ tsp. pepper
 1 cup chopped kale
 8 ounces goat cheese
 ¾ cup harissa walnuts
 ½ cup chopped steamed beets
 1 green onion, diced
 ½ cup Dole chopped dates
 balsamic vinaigrette
Harissa Walnuts
 1 egg white
 2 tablespoons harissa
 2 tsps. sugar
 1 ½ cups walnuts
Balsamic Vinaigrette
 ¼ cup balsamic vinegar
 ¾ cup olive oil
 2 teaspoons dark brown sugar
 salt and pepper to taste

Directions

Grilled Wild Rice
1

Place the rice and chicken stock in a cast iron pot with a lid. Season with salt and pepper. Cover and cook on a 450-degree grill over indirect heat for 60 minutes, stirring occasionally, until the liquid is absorbed and the rice is tender.

2

Remove from heat. Stir in kale, goat cheese, walnuts, beets, onions and dates. Add vinaigrette to taste. Serve warm.

Harissa Walnuts
3

In a medium bowl, whisk together the egg white, harissa seasoning and sugar. Fold in the walnuts. Pour onto a parchment lined sheet pan in a single layer. Bake in a 350-degree oven for 10 minutes. Toss. Bake 10 more minutes.

Balsamic Vinaigrette
4

In a medium bowl, whisk together all of the ingredients.

Grilled Wild Rice Kale Salad
2017-11-03T12:22:38+00:00

About the Author:

I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I’ll serve you up a meal you won’t forget.

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