This quick salad is quickly becoming one of my favorite things to eat for lunch. I recently picked up a bag of Lotus Foods Bhutan Red Rice after I discovered it's cooking time to be only 30 minutes! We're generally a strong brown rice household, but requires at least 2 hours of rice cooker time. So when we're in a pinch for a quick meal (almost every Monday, Tuesday, and Wednesday night - during our 2 hour we're both home at the same time rush) brown rice just won't cut it.
3 cups cooked red rice
1 bunch kale, blanched (awesome tutorial from not martha)
1 pomegranate, seeded
1 tablespoon garlic olive oil
In a large bowl toss the rice, kale, and pomegranate seeds with the olive oil.
Makes two large servings or three small servings.